Mushroom-Stuffed Chicken Breasts with Madeira Sauce

Mushroom-Stuffed Chicken Breasts with Madeira Sauce
Mushroom-Stuffed Chicken Breasts with Madeira Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

    (2 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

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. 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. Serving Size: 1 chicken breast half and 2 tablespoons sauce

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