Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

Ingredients

• 1 teaspoon olive oil, divided
• 2 cups diced cremini mushrooms or diced button mushrooms
• 1 clove garlic, minced
• 1/4 teaspoon pepper

• 4 (4 ounce)  skinless boneless chicken breast halves

• 4 (1/2 ounce) slices gouda cheese or Fontina cheese
• 3/4 cup low sodium chicken broth
• 1/4 cup madeira wine or dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 small cremini mushrooms (optional) or button mushrooms, halved (optional)
• thyme (optional)

Directions

1. 1

   Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

2. 2

   Add diced mushrooms and garlic; saute 3 minutes.

3. 3

   Stir in pepper, and set aside.

4. 4

   Cut a horizontal slit through the thickest portion of each breast half to form a pocket.

5. 5

   Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.

6. 6

   Heat 1/2 teaspoon oil in skillet over medium-high heat.

7. 7

   Add chicken; cook 6 minutes on each side or until chicken is done.

8. 8

   Remove chicken from skillet.

9. 9

   Set aside; keep warm.

10. 10

    Add broth and Madeira to skillet.

11. 11

    Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.

12. 12

    Combine cornstarch and water; add to skillet.

13. 13

    Bring to a boil; cook 1 minute, stirring constantly.

14. 14

    Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.

15. 15

    Serve sauce with chicken; garnish with mushrooms and thyme, if desired.