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Source: Cooking Light
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Nutritional Information: CALORIES 207 (30% from fat); FAT 6.9g (sat 3.1g,mono 2.3g,poly 0.6g); PROTEIN 31g; CHOLESTEROL 82mg; CALCIUM 117mg; SODIUM 207mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 4.1g
1 teaspoon olive oil, divided
2 cups diced crimini or button mushrooms (I used shiitake and I had more like 4 cups)
1 large garlic clove, minced
1/4 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
4 (1/2-ounce) slices Gouda or fontina cheese (I used Fontina)
3/4 cup low-salt chicken broth (I used a full can of broth)
1/4 cup Madeira or dry sherry (I used sherry and used a 1/2 cup)
1 teaspoon cornstarch
1 teaspoon water
4 small crimini or button mushrooms, halved (optional)
Thyme sprigs (optional)
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