Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken stuffed with leeks & mushroom gravy. It is 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 well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken stuffed with leeks & mushroom gravy is something that I’ve loved my entire life.
Roll up and secure with toothpicks. In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
- Make ready 2 Leeks (white & light green part only)
- Prepare 2 garlic cloves chopped
- Get 4 boneless skinless chicken breast
- Make ready 2 cups white button mushrooms sliced
- Make ready 2 cups chicken stock or broth
- Get 4 tablespoons of butter
- Make ready 4 tablespoons of canola oil
- Make ready 1 tablespoon of sherry wine vinegar
- Prepare 1 salt & fresh ground pepper
- Take 1 tbsp of flour
Divide the leeks among the chicken breasts, packing the pockets full. Secure the openings with wooden cocktail sticks. 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 🙂 Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season.
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
Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce. After the sauce has reduced and become creamy, add the chicken back to the pan and spoon the sauce over top. Leeks, while beautiful once cut with their rings of ombre colors, are notorious for being devils to clean. Herbed Stuffed Chicken Breasts: Leeks, rosemary, and thyme with some Dijon mustard for flavouring. Anything with leeks is good in my books!
So that is going to wrap it up for this exceptional food chicken stuffed with leeks & mushroom gravy recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
