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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken stuffed with leeks & mushroom gravy. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken stuffed with leeks & mushroom gravy is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken stuffed with leeks & mushroom gravy is something which I’ve loved my whole life.

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

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

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