Mushroom Stuffed Chicken in Wine Sauce
Serve with a Green Salad

Serves 4

• 1 teaspoon olive oil, divided
• 2 cups diced crimini or button mushrooms
• 1 large garlic clove, minced
• 1/4 teaspoon pepper
• 4 (4-ounce) boneless skinless chicken breast halves
• 4 (1/2-ounce) slices fontina cheese
• 3/4 cup low-salt chicken broth
• 1/4 cup Madeira or dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 small crimini or button mushrooms, halved (optional)
• Thyme sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set
aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

Per Serving: 247 Calories; 7g Fat (28.5% calories from fat); 3g Saturated Fat; 34g Protein; 7g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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