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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken stuffed with leeks & mushroom gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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 into rings.

Chicken stuffed with leeks & mushroom gravy is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken stuffed with leeks & mushroom gravy is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you can achieve it.

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

This Chicken and leek with mushrooms in a creamy alfredo sauce is quick enough for weeknight dinners or lazy weekends. Leeks are related to garlic, onions, scallions and shallots. It resembles scallions, a plant related to the onion, with flat overlapping leaves forming an elongated cylindrical. Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family.

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

This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it. Mound leeks on top of chicken thighs. Top with fresh parsley or chives, if desired. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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