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Ingredientes
- 1 tsp Extra virgin olive oil Divided
- 2 c. Cremini Mushrooms diced Or possibly Button *Note
- 1 lrg Garlic Clove Chopped
- 1/4 tsp Pepper
- 16 ounce Skinless Boneless Chicken Breast Halves (4 - 4 ounce breasts)
- Â Â Gouda Cheese (1/2 Ounce Each) or possibly Fontina Cheese **Note
- 3/4 c. Nonfat Veg Chicken Broth, Low Sod or possibly Regular Nonfat Chicken Broth
- 1/4 c. Madeira Or possibly Dry Sherry
- 1 tsp Cornstarch
- 1 tsp Water
- 4 sm Cremini Mushrooms Or possibly Buttons, Halved These Are Optional
- Â Â Thyme Sprigs Optional
Direcciones
- *NOTE: I used Portobello and cremini.
- **NOTE: Original recipe used 4 (1/2 ounce) slices cheese. I omitted it
- 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.
- 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.
- 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.
- 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.
- 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.
- Yield: 4 servings.
- Serving size is 1 chicken breast half and 2 Tablespoons sauce)
- This was really, really good!! Not difficult to make either.
- 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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