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Chicken: Mushroom Stuffed Chicken with Madeira Sauce

Source of Recipe

eeyore63


Recipe Introduction

From member eeyore63: I just made this last night for dinner - it was wonderful! I got the recipe from Cooking Light and modified it for 6WBMO. This tastes and looks so good, I would serve it to company.

List of Ingredients

* 2 cups crimini or baby portabella mushrooms, finely diced
* 1 large garlic clove, minced
* 1/4 tsp pepper
* 1/2 tsp thyme
* 4 chicken breast halves, skinless/boneless
* 1 cup no salt chicken broth
* 1/4 to 1/2 cup Madeira wine (to taste)
* 2 cup crimini or baby portabella mushrooms, chopped
* 1 large clove garlic, minced
* 1 tsp cornstarch (optional)**
* 1 tsp water (optional)


Recipe

Heat non-stick skillet over medium heat. Add finely diced mushrooms and garlic, saute 3 minutes. Stir in pepper and thyme, remove from pan and set aside. Cut a horizontal slit through chicken breast to form a pocket. Stuff pocket with mushroom mixture, secure with toothpicks.

Heat skillet over medium heat. Add chicken; cook 6 minutes on each side or until chicken is done (if chicken is sticking, add a slight amount of chicken broth to the skillet). Remove chicken from skillet; set aside. Deglaze skillet with chicken broth and Madeira. Add chopped mushrooms and garlic; reduce liquid. If desired, add cornstarch with water to thicken Madeira sauce. Divide chicken into 2.5 ounce portions (this will allow for mushrooms). Serve chicken with sauce over wild rice.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E

This Recipe Contains: Protein B