Mushroom Stuffed Chicken Breasts With Madeira Wine Sauce

• 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)

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add diced mushrooms and garlic; saute 3 minutes.
3. Stir in pepper, and set aside.
4. Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
5. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
6. Heat 1/2 teaspoon oil in skillet over medium-high heat.
7. Add chicken; cook 6 minutes on each side or until chicken is done.
8. Remove chicken from skillet.
9. Set aside; keep warm.
10. Add broth and Madeira to skillet.
11. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
12. Combine cornstarch and water; add to skillet.
13. Bring to a boil; cook 1 minute, stirring constantly.
14. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
15. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

olive oil, cremini mushrooms, clove garlic, pepper, chicken breast halves, gouda cheese, chicken broth, madeira wine, cornstarch, water, cremini mushrooms, thyme

Taken from www.food.com/recipe/mushroom-stuffed-chicken-breasts-with-madeira-wine-sauce-13594 (may not work)