Sauté the chopped onion and garlic with a little oil until well browned. Add the mushrooms and cook over high heat for 4 more minutes. Season with chicken broth and set aside.
Season the breasts with a pinch of chicken broth. Soften half of the cream cheese and spread it on the breasts. Fill the breasts with the mushrooms and wrap them in aluminum foil until tightly sealed. Cook in a pot with chicken broth for 25 minutes.
In a skillet with melted margarine, sauté the diced onion and minced garlic until translucent. Add the chipotle chiles and cook for 3 minutes. Blend with the remaining cream cheese, cream, and chicken broth cube, strain, and return to the skillet over low heat until thickened. Don't forget to season the sauce.
Serve the chicken breast cut into medallions and drizzle with the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?