Mushroom Stuffed Chicken Breasts with Madeira Sauce

Source: Cooking Light

1 teaspoon olive oil, divided
2 cups diced crimini or button mushrooms (I used shiitake and I had more like 4 cups)
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 (I used Fontina)
3/4 cup low-salt chicken broth (I used a full can of broth)
1/4 cup Madeira or dry sherry (I used sherry and used a 1/2 cup)
1 teaspoon cornstarch
1 teaspoon water
4 small crimini or button mushrooms, halved (optional)
Thyme sprigs (optional)

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.

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.

(Before adding the broth and wine, I put in my extra mushrooms and sauteed a bit.) 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.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Nutritional Information: CALORIES 207 (30% from fat); FAT 6.9g (sat 3.1g,mono 2.3g,poly 0.6g); PROTEIN 31g; CHOLESTEROL 82mg; CALCIUM 117mg; SODIUM 207mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 4.1g

Jeanne Kelley , Cooking Light, MAY 1997

I talked about this recipe HERE.