Mushroom-Stuffed Chicken Breasts With Madeira Sauce

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1 teaspoon olive oil, divided

2 cups diced crimini or button mushrooms

1 large garlic clove, minced

1/4 teaspoon pepper

4 (4-ounce) skinned, boned chicken breast halves

4 (1/2-ounce) slices Gouda or fontina cheese

3/4 cup low-salt chicken broth

1/4 cup Madeira or dry sherry

1 teaspoon cornstarch

1 teaspoon water

4 small crimini or button mushrooms, halved (optional)

Thyme sprigs (optional)

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