Mushroom-Stuffed Chicken Breasts with Madeira Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sliced cheese is easier to stuff into the chicken breasts than shredded cheese; you can buy small amounts at the deli. Crimini mushrooms are dark brown and have a fuller flavor than button mushrooms. Serve Madeira sauce over the chicken and garnish with more mushrooms and thyme. Ingredients:
1 teaspoon olive oil, divided |
2 cups diced crimini or button mushrooms |
1 large garlic clove, minced |
1/4 teaspoon pepper |
4 (4-ounce) skinned, boned chicken breast halves |
4 (1/2-ounce) slices gouda or fontina cheese |
3/4 cup low-salt chicken broth |
1/4 cup madeira or dry sherry |
1 teaspoon cornstarch |
1 teaspoon water |
4 small crimini or button mushrooms, halved (optional) |
thyme sprigs (optional) |
Directions:
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.
2. 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.
3. 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.
4. 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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