Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken stuffed with leeks & mushroom gravy. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
In a small skillet, saute leeks in oil until almost tender. Turn the leeks into a bowl and season with salt and pepper. Divide the leeks among the chicken breasts, packing the pockets full. Secure the openings with wooden cocktail sticks.
Chicken stuffed with leeks & mushroom gravy is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken stuffed with leeks & mushroom gravy is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
- Prepare 2 Leeks (white & light green part only)
- Prepare 2 garlic cloves chopped
- Make ready 4 boneless skinless chicken breast
- Take 2 cups white button mushrooms sliced
- Prepare 2 cups chicken stock or broth
- Prepare 4 tablespoons of butter
- Get 4 tablespoons of canola oil
- Take 1 tablespoon of sherry wine vinegar
- Prepare 1 salt & fresh ground pepper
- Get 1 tbsp of flour
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Instructions to make Chicken stuffed with leeks & mushroom gravy:
- Heat your oven to 275°F Fahrenheit
- Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt.
- Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool.
- With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
- Stuff each breast with a 1/4 of the leeks
- Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit
- Remve chicken from the pan and keep warm in the oven while making the sauce
- Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
- Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour
- Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes
- Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy
You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. Transfer the chicken to an ovenproof platter or pan and put it in the oven to finish cooking. Reduce the heat to medium-low and add the butter to the pan. Stuff the sage stalks into the chicken cavity.
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