Mushroom Stuffed Chicken Breasts With Madeira Sauce

Recipe Ingredients

1 teaspoon	5ml	Olive oil - divided
2 cups	292g / 10oz	Diced crimini mushrooms - or button*
1 cup	93g / 3.3oz	Garlic clove - minced (large)
1/4 teaspoon	1.3ml	Pepper
4		Skinless boneless chicken breast halves - (about 4oz each)
		Gouda cheese - (1/2 oz each) or fontina cheese
3/4 cup	177ml	Nonfat veg chicken broth - low sod, or
		Regular nonfat chicken broth
1/4 cup	59ml	Madeira - or dry sherry
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Water
4 teaspoons	20ml	Crimini mushrooms - or buttons, halved (small) these are optional
		Thyme sprigs - optional

Recipe Instructions

*: I used Portabello and crimini.

Sliced cheese is easier to fit into the pocket than shredded cheese; you can buy small amounts at the deli. Crimini mushrooms are dark brown and have a fuller flavor than button mushrooms. Heat 1/2 tsp oil in a large nonstick skillet over med 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 T mushroom mixture and 1 slice cheese into each pocket. Heat 1/2 tsp oil in skillet over med-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 3/4C. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 min, 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. Yield: 4 servings. Serving size is 1 chicken breast half and 2 T sauce)

Source:
Cooking Light, May 1997

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