RECIPES

Mushroom and Swiss-Stuffed Chicken with Wine Sauce

Mushroom and Swiss-Stuffed Chicken with Wine Sauce
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Active Time
25 minutes
Servings
2

Ingredients

Ingredients List

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Swiss can be used in this recipe.

Instructions

  1. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Season with salt and pepper. Transfer to a bowl. Wipe skillet dry.
  2. Meanwhile, slice 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.
  3. Top half of each chicken breast with 1/2 cup swiss and 1/4 cup mushrooms. Fold chicken over filling; secure with toothpicks.
  4. 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 reads 165˚F. Top with remaining swiss.
  5. Transfer chicken to a plate; tent with aluminum foil to keep warm.
  6. 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 just to a boil; cook and stir for 5-6 minutes or until sauce is reduced to about 1/3 cup.
  7. 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

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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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