Nonstick olive oil cooking spray
1 cup fresh sliced or 1/2 cup dried and reconstituted porcini mushrooms (reserve the liquid from mushrooms if using dried)
2 cups fresh sliced or diced crimini, portabella, or domestic mushrooms
2 cloves garlic
1/4 teaspoon salt divided
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
4 – 4 ounce boneless, skinless chicken breasts
1 cup chicken stock or 1 cup water mixed with 1 teaspoon chicken soup base
1/4 cup Madeira wine or dry sherry
1/2 tablespoon cornstarch
1/2 tablespoon water
thyme sprigs – optional
Spray a medium sized nonstick skillet over medium heat. Add garlic and sauté until browned. Add mushrooms, ¼ teaspoon salt and pepper to and sauté over medium until tender about 3 minutes. If mushrooms begin to stick or dry out add a little wine or liquid from dried mushrooms. Remove from heat and transfer mushroom mixture to a bowl.
Mix ¼ teaspoon salt, garlic powder and thyme in a small bowl. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 3 tablespoons of mushroom mixture into each pocket and close with a toothpick. Sprinkle both sides with salt mixture.
Heat a large nonstick skillet with cooking spray and preheat over medium high heat. Add chicken and cook 6 minutes per side or until chicken is done. Reduce heat to very low and cover skillet to keep warm.
Add chicken broth, Madeira and ¼ cup reserved liquid from mushrooms if available and bring to boil. Cook stirring constantly until reduced to about 1 cup (3 minutes). Combine water and cornstarch and add to pan. Bring sauce to boil stirring constantly; cook for 1 minute until thickened. Reduce heat to low add any remaining mushroom mixture to sauce, continue to stir until heated through, remove from heat.
Serve each chicken breast with topped with ¼ cup sauce and garnish with fresh thyme if desired.
Yield 4 servings each at approximately 172 calories; 3.2 grams total fat; 0.9 gram saturated fat; 69 milligrams cholesterol; 4.5 grams carbohydrate; 0.7 gram dietary fiber; 27 grams protein and 370 milligrams sodium
Traditional recipe compares at 15 grams fat and 273 calories per serving.