Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil, divided
• 2  cups  diced cremini mushrooms or 2  cups  diced button mushrooms
• 1  clove garlic, minced
• 1⁄4 teaspoon pepper
• 4 (4 ounce)  boneless skinless chicken breast halves
• 4 (1/2ounce) slices gouda cheese or 4 (1/2ounce) slices Fontina cheese
• 3⁄4 cup low sodium chicken broth
• 1⁄4 cup madeira wine or 1⁄4 cup dry sherry
• 1  teaspoon cornstarch
• 1  teaspoon water
• 4  small cremini mushrooms (optional) or 4  small button mushrooms, halved (optional)
•  thyme (optional)

Directions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add diced mushrooms and garlic; saute 3 minutes.
3. Stir in pepper, and set aside.
4. Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
5. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
6. Heat 1/2 teaspoon oil in skillet over medium-high heat.
7. Add chicken; cook 6 minutes on each side or until chicken is done.
8. Remove chicken from skillet.
9. Set aside; keep warm.
10. Add broth and Madeira to skillet.
11. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
12. Combine cornstarch and water; add to skillet.
13. Bring to a boil; cook 1 minute, stirring constantly.
14. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
15. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.