Source: dLife

Chicken breast halves stuffed with sauteed mushrooms and gouda in a thick and savory Madeira sauce.

Servings

1 tsp olive oil , divided
2 cup crimini mushrooms (or button mushrooms)
1 large garlic cloves , minced
0.25 tsp black pepper
16 oz boneless skinless chicken breasts (4, 4-oz halves)
2 oz Cheese, gouda (4, 1/2-oz slices )
0.75 cup low fat unsalted chicken broth
0.25 cup Wine, dessert, sweet, madeira (or dry sherry)
1 tsp cornstarch
1 tsp cold water

1 Pour 1/2 teaspoon oil in a frying pan and heat over medium heat. Sauté mushrooms and garlic for 3 minutes. Mix in pepper and reserve.
2 Slice a horizontal pocket through the thickest part of each breast half. Spoon 2 tablespoons mushroom mixture and 1 piece of cheese into each chicken.
3 Pour 1/2 teaspoon oil in frying pan and heat over medium-high heat. Lay chicken in pan and cook 6 minutes per side or until chicken is fully cooked. Take chicken out of frying pan and reserve.
4 Pour in broth and Madeira to frying pan and let boil. Cook 2 minutes or until liquid is reduced to 3/4 cup. Whisk together cornstarch and water and pour into frying pan. Let boil and cook 1 minute, stirring continually until mixture becomes thick.
5 Move chicken back into frying pan and cook 2 minutes.Serve chicken drizzled with the sauce.