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Mushroom Stuffed Chicken with Madeira Sauce
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 209.0
Total Carbs 3.7 g
Dietary Fiber 0.1 g
Sugars 1.4 g
Total Fat 4.4 g
Saturated Fat 1.4 g
Unsaturated Fat 0.5 g
Potassium 554.5 mg
Protein 31.9 g
Sodium 142.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
2 cup  crimini mushrooms
1 each  large garlic cloves
0 1/4 tsp  black pepper
16 oz  boneless skinless chicken breasts
2 oz  Cheese, gouda
0 3/4 cup  low fat unsalted chicken broth
0 1/4 cup  Wine, dessert, sweet, madeira
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.

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