Mushroom Stuffed Chicken Breasts With Madeira Sauce Recipe

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0 votes | 664 views
Servings: 4


Cost per serving $1.93 view details


  1. *NOTE: I used Portobello and cremini.
  2. **NOTE: Original recipe used 4 (1/2 ounce) slices cheese. I omitted it
  3. Sliced cheese is easier to fit into the pocket than shredded cheese; you can buy small amounts at the deli. Cremini mushrooms are dark brown and have a fuller flavor than button mushrooms.
  4. Heat 1/2 tsp oil in a large nonstick skillet over med heat. Add in diced mushrooms and garlic; saute/fry 3 minutes. Stir in pepper, and set aside.
  5. Cut a horizontal slit through the thickest portion of each breast half to create a pocket. Stuff 2 Tablespoons mushroom mix and 1 slice cheese into each pocket.
  6. Heat 1/2 tsp oil in skillet over med-high heat. Add in chicken; cook 6 minutes on each side or possibly till chicken is done. Remove chicken from skillet. Set aside; keep hot.
  7. Add in broth and Madeira to skillet. Bring to a boil; cook 2 minutes or possibly till reduced to 3/4C. Combine cornstarch and water; add in to skillet. Bring to a boil; cook 1 minutes, stirring constantly. Return chicken to skillet; cover and simmer 2 min or possibly till thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if you like.
  8. Yield: 4 servings.
  9. Serving size is 1 chicken breast half and 2 Tablespoons sauce)
  10. This was really, really good!! Not difficult to make either.
  11. NOTES : Without cheese:


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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 4 servings
Calories 162  
Calories from Fat 36 22%
Total Fat 4.09g 5%
Saturated Fat 1.67g 7%
Trans Fat 0.02g  
Cholesterol 51mg 17%
Sodium 181mg 8%
Potassium 523mg 15%
Total Carbs 5.59g 1%
Dietary Fiber 0.6g 2%
Sugars 2.36g 2%
Protein 20.81g 33%
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