Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

Name: Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon olive oil, divided; 2 cups diced cremini mushrooms or 2 cups diced button mushrooms; 1 clove garlic, minced; 1/4 teaspoon pepper; 4 (4 ounce) boneless skinless chicken breast halves; 4 (1/2 ounce) slices gouda cheese or 4 (1/2 ounce) slices Fontina cheese; 3/4 cup low sodium chicken broth; 1/4 cup madeira wine or 1/4 cup dry sherry; 1 teaspoon cornstarch; 1 teaspoon water; 4 small cremini mushrooms (optional) or 4 small button mushrooms, halved (optional); thyme (optional)

Submitted by Frank Cooper

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

1 teaspoon olive oil, divided
2 cups diced cremini mushrooms or 2 cups diced button mushrooms
1 clove garlic, minced
¹⁄₄ teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
4 (1/2 ounce) slices gouda cheese or (1/2 ounce) slices Fontina cheese
³⁄₄ cup low sodium chicken broth
¹⁄₄ cup madeira wine or 1/4 cup dry sherry
1 teaspoon cornstarch
1 teaspoon water
4 small cremini mushrooms (optional) or 4 small button mushrooms, halved (optional)
thyme (optional)

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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Reviews

DH and I enjoyed this stuffed chicken breast recipe last night. It was easy to prep, easy to make, and came together quickly. I really liked the taste of the madeira wine sauce over the chicken, however, I thought the chicken itself was missing a little something I couldnt put my finger on (good, just missing a little something). I wonder if using smoked gouda next time might enhance the chicken? The sauce needed no modification; it was great as is. Thanks for posting.

Dr. Jenny