Mushroom Stuffed Chicken Breasts With Madeira Wine Sauce - cooking recipe

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)

Preparation

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.