Source: dLife

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

Servings

1.0
1 tsp  olive oil 2.0
2 cup  crimini mushrooms 1.0
1 each  large garlic cloves 0.25
0 1/4 tsp  black pepper 16.0
16 oz  boneless skinless chicken breasts 2.0
2 oz  Cheese, gouda 0.75
0 3/4 cup  low fat unsalted chicken broth 0.25
0 1/4 cup  Wine, dessert, sweet, madeira 1.0
1 tsp  cornstarch 1.0
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.