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Category: Chicken
Prep Time: Cook Time: Total Time:
Nonstick olive oil cooking spray
1 cup fresh sliced or 1/2 cup dried and reconstituted porcini mushrooms (reserve the liquid from mushrooms if using dried)
2 cups fresh sliced or diced crimini, portabella, or domestic mushrooms
2 cloves garlic
1/4 tsp salt divided
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried thyme
4 (4 oz) boneless, skinless chicken breasts
1 cup chicken stock or 1 cup water mixed with 1 tsp chicken soup base
1/4 cup Madeira wine or dry sherry
1/2 tbsp cornstarch
1/2 tbsp water
Thyme sprigs - optional
Spray a medium sized nonstick skillet over medium heat. Add garlic and sauté until browned. Add mushrooms, ¼ tsp salt and pepper to and sauté over medium until tender about 3 minutes. If mushrooms begin to stick or dry out add a little wine or liquid from dried mushrooms. Remove from heat and transfer mushroom mixture to a bowl.
Mix 1/4 tsp salt, garlic powder and thyme in a small bowl. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 3 tablespoons of mushroom mixture into each pocket and close with a toothpick. Sprinkle both sides with salt mixture.
Heat a large nonstick skillet with cooking spray and preheat over medium high heat. Add chicken and cook 6 minutes per side or until chicken is done. Reduce heat to very low and cover skillet to keep warm.
Add chicken broth, Madeira and ¼ cup reserved liquid from mushrooms if available and bring to boil. Cook stirring constantly until reduced to about 1 cup (3 minutes). Combine water and cornstarch and add to pan. Bring sauce to boil stirring constantly; cook for 1 minute until thickened. Reduce heat to low add any remaining mushroom mixture to sauce, continue to stir until heated through, remove from heat.
Serve each chicken breast with topped with 1/4 cup sauce and garnish with fresh thyme if desired.
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MUSHROOM STUFFED CHICKEN BREAST WITH MADEIRA SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
Nonstick olive oil cooking spray
1 cup fresh sliced or 1/2 cup dried and reconstituted porcini mushrooms (reserve the liquid from mushrooms if using dried)
2 cups fresh sliced or diced crimini, portabella, or domestic mushrooms
2 cloves garlic
1/4 tsp salt divided
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried thyme
4 (4 oz) boneless, skinless chicken breasts
1 cup chicken stock or 1 cup water mixed with 1 tsp chicken soup base
1/4 cup Madeira wine or dry sherry
1/2 tbsp cornstarch
1/2 tbsp water
Thyme sprigs - optional
Spray a medium sized nonstick skillet over medium heat. Add garlic and sauté until browned. Add mushrooms, ¼ tsp salt and pepper to and sauté over medium until tender about 3 minutes. If mushrooms begin to stick or dry out add a little wine or liquid from dried mushrooms. Remove from heat and transfer mushroom mixture to a bowl.
Mix 1/4 tsp salt, garlic powder and thyme in a small bowl. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 3 tablespoons of mushroom mixture into each pocket and close with a toothpick. Sprinkle both sides with salt mixture.
Heat a large nonstick skillet with cooking spray and preheat over medium high heat. Add chicken and cook 6 minutes per side or until chicken is done. Reduce heat to very low and cover skillet to keep warm.
Add chicken broth, Madeira and ¼ cup reserved liquid from mushrooms if available and bring to boil. Cook stirring constantly until reduced to about 1 cup (3 minutes). Combine water and cornstarch and add to pan. Bring sauce to boil stirring constantly; cook for 1 minute until thickened. Reduce heat to low add any remaining mushroom mixture to sauce, continue to stir until heated through, remove from heat.
Serve each chicken breast with topped with 1/4 cup sauce and garnish with fresh thyme if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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