Recipe of Favorite Chicken stuffed with leeks & mushroom gravy

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken stuffed with leeks & mushroom gravy. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken stuffed with leeks & mushroom gravy is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken stuffed with leeks & mushroom gravy is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Prepare 2 Leeks (white & light green part only)
2. Make ready 2 garlic cloves chopped
3. Take 4 boneless skinless chicken breast
4. Take 2 cups white button mushrooms sliced
5. Get 2 cups chicken stock or broth
6. Prepare 4 tablespoons of butter
7. Make ready 4 tablespoons of canola oil
8. Make ready 1 tablespoon of sherry wine vinegar
9. Take 1 salt & fresh ground pepper
10. Make ready 1 tbsp of flour

Instructions 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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