Instructions: *NOTE: I used Portobello and cremini.

**NOTE: Original recipe used 4 (1/2 oz) slices cheese. I omitted it

Sliced cheese is easier to fit into the pocket than shredded cheese; you can buy small amounts at the deli. Cremini mushrooms are dark brown and have a fuller flavor than button mushrooms.

Heat 1/2 tsp oil in a large nonstick skillet over med heat. Add diced mushrooms and garlic; saute 3 min. Stir in pepper, and set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 T mushroom mixture and 1 slice cheese into each pocket.

Heat 1/2 tsp oil in skillet over med-high heat. Add chicken; cook 6 min 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 min or until reduced to 3/4C. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 min, 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.

Yield: 4 servings.

Serving size is 1 chicken breast half and 2 T sauce)

This was really, really good!! Not difficult to make either.

NOTES : Without cheese:

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