Chicken stuffed with leeks & mushroom gravy. Meanwhile, for the leeks, heat the butter. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. This Chicken and leek with mushrooms in a creamy alfredo sauce is quick enough for weeknight dinners or lazy weekends.
Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer.
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Meanwhile, for the leeks, heat the butter. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. This Chicken and leek with mushrooms in a creamy alfredo sauce is quick enough for weeknight dinners or lazy weekends.
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Composition for Chicken stuffed with leeks & mushroom gravy:
- Prepare 2 for Leeks (white & light green part only).
- Require 2 for garlic cloves chopped.
- Provide 4 for boneless skinless chicken breast.
- Prepare 2 for cups white button mushrooms sliced.
- Give 2 - cups chicken stock or broth.
- Prepare 4 of tablespoons of butter.
- Require 4 tablespoons of canola oil.
- Provide 1 tablespoon of sherry wine vinegar.
- Provide 1 salt & fresh ground pepper.
- Give 1 tbsp of of flour.
Print Recipe Show ❤ & Comment Jump to. Leek bolani are a delicious oniony and peppery stuffed flatbread from Afghanistan. Stuffed bread is delicious and fun to eat! These leek bolani are no different.
Chicken stuffed with leeks & mushroom gravy start cooking:
- 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.
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They are bursting with delicious oniony leeks, which are brightened up with fresh My favorite animal is the tiger, but I'd rather hug a chicken. Stuff with reserved chopped leek tops and roots. Pat bird dry and truss with kitchen twine. Garnish leeks with thyme and serve with chicken. An instant family favourite, this chicken tray bake packs a punch with great flavours using everyday ingredients.
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