Ingredients
-
1
-
2
-
1
-
1/4
-
4
-
4
-
3/4
-
1/4
-
1
-
1
-
4
-
-
-
-
Directions
Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce, , DH and I enjoyed this stuffed chicken breast recipe last night It was easy to prep, easy to make, and came together quickly I really liked the taste of the madeira wine sauce over the chicken, however, I thought the chicken itself was missing a little something I couldnt put my finger on (good, just missing a little something) I wonder if using smoked gouda next time might enhance the chicken? The sauce needed no modification; it was great as is Thanks for posting
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Steps
|
1
Done
|
Heat 1/2 Teaspoon Oil in a Large Nonstick Skillet Over Medium Heat. |
|
2
Done
|
Add Diced Mushrooms and Garlic; Saute 3 Minutes. |
|
3
Done
|
Stir in Pepper, and Set Aside. |
|
4
Done
|
Cut a Horizontal Slit Through the Thickest Portion of Each Breast Half to Form a Pocket. |
|
5
Done
|
Stuff 2 Tablespoons Mushroom Mixture and 1 Slice Cheese Into Each Pocket. |
|
6
Done
|
Heat 1/2 Teaspoon Oil in Skillet Over Medium-High Heat. |
|
7
Done
|
Add Chicken; Cook 6 Minutes on Each Side or Until Chicken Is Done. |
|
8
Done
|
Remove Chicken from Skillet. |
|
9
Done
|
Set Aside; Keep Warm. |
|
10
Done
|
Add Broth and Madeira to Skillet. |
|
11
Done
|
Bring to a Boil; Cook 2 Minutes or Until Reduced to 3/4 Cup. |
|
12
Done
|
Combine Cornstarch and Water; Add to Skillet. |
|
13
Done
|
Bring to a Boil; Cook 1 Minute, Stirring Constantly. |
|
14
Done
|
Return Chicken to Skillet; Cover and Simmer 2 Minutes or Until Thoroughly Heated. |
|
15
Done
|
Serve Sauce With Chicken; Garnish With Mushrooms and Thyme, If Desired. |
