A simple Madeira wine sauce complements this elegant mushroom and cheese stuffed chicken. If you like a more earthy flavor, use wild mushrooms such as shiitake, chanterelle, or porcini.
Nonstick cooking spray
1 1/2 cups chopped fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped roasted red sweet pepper
1/4 teaspoon dried marjoram, crushed
4 skinless, boneless chicken breast halves (about 1 pound total)
1/2 ounces Gruyère cheese, cut into 4 slices
1 teaspoon olive oil
2/3 cup reduced-sodium chicken broth
1/3 cup Madeira wine or reduced-sodium chicken broth
1 tablespoon cold water
2 teaspoons cornstarch
1 tablespoon snipped fresh flat-leaf parsley
- For stuffing, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender. Stir in roasted pepper and marjoram. Remove from heat.
- Cut a horizontal slit in the thickest portion of each chicken piece, forming a pocket. Place a slice of cheese and some of the stuffing in each pocket. Secure with wooden toothpicks.
- In a large skillet cook chicken in hot oil over medium heat about 4 minutes or until light brown, turning once. Pour broth and wine into skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170°F / 80°C). Transfer chicken to a serving platter.
- Strain pan juices; measure juices and return to skillet. If necessary, boil gently, uncovered, until liquid is reduced to 3/4 cup. In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly. Return chicken to skillet; cook about 2 minutes more or until heated through. Remove toothpicks from chicken. Sprinkle with parsley.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): calories: 208, total fat: 8g, saturated fat: 3g, cholesterol: 71mg, sodium: 199mg, carbohydrate: 4g, fiber: 1g, protein: 26g.
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