1 tsp. olive oil, divided
\n2 C. diced crimini or button mushrooms
\n1 large garlic clove, minced
\n1\/4 tsp. pepper
\n4 (4-oz.) skinned, boned chicken breast halves
\n4 (1\/2-oz.) slices Gouda or fontina cheese
\n3\/4 C. low-salt chicken broth
\n1\/4 C. Madeira or dry sherry
\n1 tsp. cornstarch
\n1 tsp. water
\n4 small crimini or button mushrooms, halved (optional)
\nThyme sprigs (optional)<\/p>\n
Heat 1\/2 tsp. oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; saut\u00e9 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 T. mushroom mixture and 1 slice cheese into each pocket. Heat 1\/2 tsp. 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 C.. 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken breast half and 2 T. sauce<\/p>\n
Calories: 207
\nFat: 6.9g
\nFiber: 0.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. olive oil, divided 2 C. diced crimini or button mushrooms 1 large garlic clove, minced 1\/4 tsp. pepper 4 (4-oz.) skinned, boned chicken breast halves 4 (1\/2-oz.) slices Gouda or fontina cheese 3\/4 C. low-salt chicken broth 1\/4 C. Madeira or dry sherry 1 tsp. cornstarch 1 tsp. water 4 small crimini or button mushrooms, halved (optional) Thyme sprigs (optional) Heat 1\/2 tsp. oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; saut\u00e9…<\/p>\n