Mushroom and Swiss-Stuffed Chicken with Wine Sauce

Wisconsin Cheese Mushroom and Swiss-Stuffed Chicken with Wine Sauce Recipe
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Active Time
40 Minutes



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


  1. 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.
  2. 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 plastic wrap. Flatten to 1/4-inch thickness; remove plastic wrap. 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 inserted into meat reads 165˚F. Top with remaining swiss.
  5. Transfer chicken to a plate; tent with aluminum foil.
  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 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, a 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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