Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken stuffed with leeks & mushroom gravy. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken stuffed with leeks & mushroom gravy is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chicken stuffed with leeks & mushroom gravy is something that I have loved my whole life. They’re fine and they look wonderful.
Meanwhile, for the leeks, heat the butter. 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.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 2 Leeks (white & light green part only)
- Take 2 garlic cloves chopped
- Take 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
- Make ready 1 tbsp of flour
Stuffed bread is delicious and fun to eat! These leek bolani are no different. They are bursting with delicious oniony leeks, which are brightened up with fresh My favorite animal is the tiger, but I'd rather hug a chicken. This post may contain affiliate links.
Steps 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
As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to. 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. Top the leeks and mushrooms with the chicken breasts and juices from plate.
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