Mushroom-Stuffed Chicken Breasts with Madeira Sauce

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.

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

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)

Preparation

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.

Nutritional Information

Calories:

207 (30% from fat)

Fat:

6.9g (sat 3.1g,mono 2.3g,poly 0.6g)

Protein:

31g

Carbohydrate:

4.1g

Fiber:

0.5g

Cholesterol:

82mg

Iron:

1.6mg

Sodium:

207mg

Calcium:

117mg