Chicken Stuffed With Leeks & Mushroom Gravy

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Chicken stuffed with leeks & mushroom gravy. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken stuffed with leeks & mushroom gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken stuffed with leeks & mushroom gravy estimated approx 30 mins.

To get started with this particular recipe, we must 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 it.

One of my wife's favorite dishes.

Ingredients and spices that need to be Prepare to make Chicken stuffed with leeks & mushroom gravy:

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

Instructions to make 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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