Recipe: Delicious Chicken stuffed with leeks & mushroom gravy

Chicken stuffed with leeks & mushroom gravy. Prepare ingredients: amount of leeks depends on their size as well as whatever you use single layers or. Rinse the chicken breasts, pat dry, slit a pocket on the longer side, and season inside and out with salt and pepper. Rinse the leeks, trim ends and cut Heat the remaining clarified butter in another pan and braise the leeks in it.

Meanwhile, for the leeks, heat the butter. You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. Our sautéed chicken breast is topped with sautéed leeks tossed with Parmesan cheese for an easy chicken recipe that is good enough for company. You can cook Chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken stuffed with leeks & mushroom gravy

1. You need 2 of Leeks (white & light green part only).
2. Prepare 2 of garlic cloves chopped.
3. You need 4 of boneless skinless chicken breast.
4. Prepare 2 of cups white button mushrooms sliced.
5. You need 2 of cups chicken stock or broth.
6. It's 4 of tablespoons of butter.
7. You need 4 of tablespoons of canola oil.
8. You need 1 of tablespoon of sherry wine vinegar.
9. You need 1 of salt & fresh ground pepper.
10. Prepare 1 tbsp of of flour.

Chicken Breasts With Leeks and Parmesan Cheese. 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. And the cheesy leeks….oh those cheesy leeks 🙂. I make a cheesy bechamel sauce using fontal cheese and.

Chicken stuffed with leeks & mushroom gravy step by step

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.
12. .

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Sautéing the leeks and garlic before layering them with the potatoes renders them meltingly tender and slightly caramelized. Cream sauces are too heavy for me but I love the idea of slow cooking chicken with leeks. Harissa Chicken with Leeks, Potatoes, and Yogurt.