Total Calories: 289
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the mushrooms and garlic and sauté for 2 minutes, add the pepper and set aside.
Cut a slit in each of the chicken tenders and stuff the pocket with diced mushrooms and a slice of cheese. Heat 1 teaspoon olive oil in a non-stick skillet over high heat. Add the chicken, cooking for 6 minutes on each side and set aside. Add the chicken stock and Madeira to the skillet, bring to a boil and cook until reduced to ½ cup. Combine the water and cornstarch, add to the skillet and bring to a boil. Return the chicken to the skillet, cover and simmer for 2 minutes to reheat. Garnish with scallions.
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