Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy

Name: Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy
Yield: serves 4
Ingredients: 4 tablespoons EVOO (extra-virgin olive oil); 4 boneless skinless chicken breast halves, 6 ounches each; Salt and pepper; 2 leeks, halved lengthwise, thinly sliced into half-moons, cleaned, and dried; 1 cup chopped chestnuts, jarred or fresh roasted; 1 1/2 cups chicken stock, divided; 4 (1-inch-thick) slices brioche or challah bread; 4 tablespoons (1 stick) butter, divided; 1/4 cup fresh flat-leaf parsley leaves, chopped; 1 tablespoon fresh thyme leaves, from a few sprigs; 2 tablespoons all-purpose flour; 1/3 to 1/2 cup heavy cream; 2 tablespoons aged balsamic vinegar

December 9, 2011

Cooks' Note

This meal is complete with some steamed veggies alongside.

Recipe information

Yield
serves 4

Ingredients

4 tablespoons EVOO (extra-virgin olive oil)

4 boneless skinless chicken breast halves, 6 ounches each

Salt and pepper

2 leeks, halved lengthwise, thinly sliced into half-moons, cleaned, and dried

1 cup chopped chestnuts, jarred or fresh roasted

1 1/2 cups chicken stock, divided

4 (1-inch-thick) slices brioche or challah bread

4 tablespoons (1 stick) butter, divided

1/4 cup fresh flat-leaf parsley leaves, chopped

1 tablespoon fresh thyme leaves, from a few sprigs

2 tablespoons all-purpose flour

1/3 to 1/2 cup heavy cream

2 tablespoons aged balsamic vinegar

Preparation

Step 1
Place a large skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken breasts with salt and pepper and sear in the hot skillet until golden brown and cooked through, 4 to 5 minutes per side.
Step 2
While the chicken is cooking, place a small skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Cook the leeks in the pan until tender, 4 to 5 minutes. Season with salt and pepper, add the chestnuts and about 1/2 cup of the stock to the pan, and bring up to a bubble.
Step 3
While the leeks are cooking, toast the bread and spread with about 2 tablespoons of the butter. Chop the toast into 1-inch cubes and transfer to a large bowl. Add the leeks, chestnuts, parsley, and thyme to the bread cubes and toss to combine, then cover with foil.
Step 4
Place a small pot over medium-high heat with the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and cook for about a minute. Whisk in the remaining cup of chicken stock, the cream, and the balsamic vinegar, and bring up to a bubble. Simmer for 2 to 3 minutes until thickened, and season with salt and pepper.
Step 5
Serve the chicken breasts with the stuffing and balsamic cream gravy.

Rachael Ray's Look + Cook

TagsStuffing Chicken Breast Chicken Poultry Chestnut Nut Leek Root Vegetable Vegetable Main Dinner Easy Weeknight Meals Simmer Christmas Fall Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes