Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

Recipe by Frank Cooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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