Mushroom and Swiss-Stuffed Chicken with Wine Sauce
  1. In a large skillet over medium heat, melt 1 tablespoon butter.
  2. Add mushrooms, cook and stir for 4–6 minutes or until tender.
  3. Season with salt and pepper.
  4. Transfer to a bowl and wipe skillet dry.
  5. Meanwhile, slice each chicken breast half with a sharp knife, horizontally from the long side to within 1/4-inch of edge.
  6. Open chicken breast halves; cover with waxed paper.
  7. Flatten to 1/4-inch thickness. Season with salt and pepper.
  8. Top half of each chicken breast with 1/2 cup Swiss and 1/4 cup mushrooms.
  9. Fold chicken over filling; secure with toothpicks.
  10. Melt 2 tablespoons butter in the same skillet over medium heat.
  11. Add chicken; cook covered, for 8 minutes.
  12. Flip chicken; cook covered, for an additional 7–8 minutes or until a thermometer reads 165 degrees.
  13. Top with remaining Swiss. Transfer chicken to a plate; tent with foil to keep warm.
  14. Return pan to medium heat. Add shallot, cook and stir for 1–2 minutes, or until tender.
  15. Add wine, stirring to loosen any browned bits from bottom of pan.
  16. 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.
  17. Remove from heat.
  18. Slowly whisk in remaining butter, 1 tablespoon at a time; until melted.
  19. Season with salt and pepper.
  20. Stir in remaining mushrooms.
  21. Discard toothpicks; serve chicken with sauce.