Mushroom-Stuffed Chicken Breasts with Madeira Sauce

Name: Mushroom-Stuffed Chicken Breasts with Madeira Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters diced crimini or button mushrooms; 1 teaspoon cornstarch; 57 grams Gouda or fontina cheese; 1 large garlic clove, minced; 177 milliliters low-salt chicken broth; 59 milliliters Madeira or dry sherry; 1 teaspoon olive oil, divided; 0 teaspoons pepper; 454 grams skinned, boned chicken breast halves; 1 teaspoon water

Mushroom-Stuffed Chicken Breasts with Madeir A mixture of madeira, pepper, fontina cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

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Cooking Oil

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Frying Pan

Add diced mushrooms and garlic; saut 3 minutes. Stir in pepper, and set aside.

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Mushrooms

Garlic

Pepper

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.

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Mushrooms

Cheese

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

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Cooking Oil

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Frying Pan

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

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Whole Chicken

Remove chicken from skillet. Set aside; keep warm.

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Whole Chicken

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Frying Pan

Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.

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Madeira

Broth

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Frying Pan

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.

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Corn Starch