Recipe: Mushroom Stuffed Chicken Breasts with Madeira Sauce

MUSHROOM STUFFED CHICKEN BREASTS
WITH MADEIRA SAUCE

1 tsp olive oil, divided use
2 cups diced crimini or button mushrooms*
1 large garlic clove, minced
1/4 tsp pepper
4 skinless boneless chicken breast halves (about 4 oz each)
4 slices Gouda or Fontina cheese (1/2 oz each)**
3/4 cup nonfat chicken broth, low sodium or regular
1/4 cup Madeira or dry sherry
1 tsp cornstarch
1 tsp water
4 small crimini or button mushrooms, halved (optional garnish)
thyme sprigs (optional garnish)

Heat 1/2 tsp oil in a large nonstick skillet over med heat. Add diced mushrooms and garlic; saute 3 min. Stir in pepper, and set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 Tbsp mushroom mixture and 1 slice cheese into each pocket.

Heat 1/2 tsp oil in skillet over med-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 minutea 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.

*Crimini mushrooms are dark brown and have a fuller flavor than button mushrooms.

**Sliced cheese is easier to fit into the pocket than shredded cheese; you can buy small amounts at the deli.

Yield: 4 servings. Serving size is 1 chicken breast half and 2 Tbsp sauce)
Adapted from source: Cooking Light magazine, May 1997