Mushroom-Stuffed Chicken Tenders Madeira

Serves: 4
Total Calories: 289


2 teaspoons polyunsaturated oil
2 cups diced brown mushrooms
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
8 chicken tenders
4 slices gouda cheese
3/4 cup low salt chicken stock
1/4 cup madeira wine
1 teaspoon water
1 teaspoon cornstarch
3 tablespoons scallion, chopped


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.

Nutritional Facts:

Serves: 4
Total Calories: 289
Calories from Fat: 32

This Mushroom-Stuffed Chicken Tenders Madeira recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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