Chicken stuffed with leeks & mushroom gravy
Chicken stuffed with leeks & mushroom gravy

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken stuffed with leeks & mushroom gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken stuffed with leeks & mushroom gravy is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chicken stuffed with leeks & mushroom gravy is something which I have loved my entire life.

Rinse the leeks, trim ends and cut Heat the remaining clarified butter in another pan and braise the leeks in it. Pour in the vegetable broth, white wine and cream, season with salt and pepper. Our sautéed chicken breast is topped with sautéed leeks tossed with Parmesan cheese for an easy chicken recipe that is good enough for company.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
  1. Prepare 2 Leeks (white & light green part only)
  2. Take 2 garlic cloves chopped
  3. Take 4 boneless skinless chicken breast
  4. Make ready 2 cups white button mushrooms sliced
  5. Make ready 2 cups chicken stock or broth
  6. Take 4 tablespoons of butter
  7. Make ready 4 tablespoons of canola oil
  8. Get 1 tablespoon of sherry wine vinegar
  9. Prepare 1 salt & fresh ground pepper
  10. Take 1 tbsp of flour

Chicken and autumn vegetables simmered together in one deliciously hearty pot! Cook and stir until the leeks begin to soften. Add hot chicken stock to barely cover and the pearl barley. The black pudding stuffed chicken breasts are then wrapped in beautiful strips of Prosciutto Crudo giving the chicken an even more mouth watering flavour and lovely saltiness.

Steps to make Chicken stuffed with leeks & mushroom gravy:
  1. Heat your oven to 275°F Fahrenheit
  2. Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt.
  3. 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.
  4. With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
  5. Stuff each breast with a 1/4 of the leeks
  6. 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
  7. Remve chicken from the pan and keep warm in the oven while making the sauce
  8. Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
  9. Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour
  10. Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes
  11. Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy

And the cheesy leeks….oh those cheesy leeks 🙂. I make a cheesy bechamel sauce using fontal cheese and. Sautéing the leeks and garlic before layering them with the potatoes renders them meltingly tender and slightly caramelized. Loosen the skin from the chicken and stuff some of the onion butter underneath each breast. Season each chicken breast with salt, pepper, and Essence.

So that’s going to wrap it up for this special food chicken stuffed with leeks & mushroom gravy recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!