Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy Recipe

Name: Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place a large skillet over medium-high heat with 2 tablespoons of the EVOO.
2
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.
3
While the chicken is cooking, place a small skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
4
Cook the leeks in the pan until tender, 4 to 5 minutes.
5
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.
6
While the leeks are cooking, toast the bread and spread with about 2 tablespoons of the butter.
7
Chop the toast into 1-inch cubes and transfer to a large bowl.
8
Add the leeks, chestnuts, parsley, and thyme to the bread cubes and toss to combine, then cover with foil.
9
Place a small pot over medium-high heat with the remaining 2 tablespoons of butter.
10
Sprinkle the flour over the melted butter and cook for about a minute.
11
Whisk in the remaining cup of chicken stock, the cream, and the balsamic vinegar, and bring up to a bubble.
12
Simmer for 2 to 3 minutes until thickened, and season with salt and pepper.
13
Serve the chicken breasts with the stuffing and balsamic cream gravy.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy

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