Recipe

Mushroom Stuffed Chicken Breasts With Light Pan Sauce And Braised Celery

Ingredients

Preheat the oven to 400 degrees F.
Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels.
Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper.
In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.
Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.
Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.