Mushroom and Swiss-Stuffed Chicken with Wine Sauce

Mushroom and Swiss-Stuffed Chicken with Wine Sauce


5 tablespoons cold butter, cubed and divided


Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms; cook for 4-6 minutes or until tender, stirring occasionally. Season with salt and pepper. Transfer mushrooms to a bowl. Wipe out the pan.

Meanwhile, cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with waxed paper. Flatten to 1/4-inch thickness. Season with salt and pepper.

Top half of each chicken breast with 1/2 cup Aged Sharp Swiss and 1/4 cup mushrooms. Fold chicken over filling; secure with toothpicks.

Melt 2 tablespoons butter in the same skillet over medium heat. Add chicken; cook, covered, for 8 minutes. Flip chicken; cook, covered, 7-8 minutes longer or until a thermometer inserted in meat reads 165˚F. Top with remaining swiss.

Transfer chicken to a plate; tent with aluminum foil to keep warm.

Return pan to medium heat. Add shallot; cook and stir for 1-2 minutes or until tender. Add wine, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Stir in broth. Bring to a boil; cook and stir for 5-6 minutes or until sauce is reduced to about 1/3 cup.

Remove from the heat. Slowly whisk in remaining butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Stir in remaining mushrooms. Discard toothpicks; serve chicken with sauce.

Recipe Tip

We tested this recipe with Sauvignon Blanc wine.

Cheesemonger Tip

The tradition of making swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than total weight.

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