Chicken with Leek and Lemon-Poppy Muffin Stuffin wi

Name: Chicken with Leek and Lemon-Poppy Muffin Stuffin with Pucker-Up Pan Gravy Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 4 tablespoons(1/2 stick) unsalted butter; 2 celery ribs with leafy tops, chopped; 4 lemonpoppy seed muffins; 3 to 4 fresh thyme sprigs, leaves stripped and chopped; Zest and juice of 1 lemon; 1 teaspoon poultry seasoning, 1/3 palmful; 2 cups chicken stock; 8 chicken breast cutlets; Salt and black pepper; 2 tablespoons all-purpose flour; A handful of fresh flat-leaf parsley, chopped, for garnish

Servings: persons

2 medium leeks
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
4 tablespoons(1/2 stick) unsalted butter
2 celery ribs with leafy tops, chopped
4 lemonpoppy seed muffins
3 to 4 fresh thyme sprigs, leaves stripped and chopped
Zest and juice of 1 lemon
1 teaspoon poultry seasoning, 1/3 palmful
2 cups chicken stock
8 chicken breast cutlets
Salt and black pepper
2 tablespoons all-purpose flour
A handful of fresh flat-leaf parsley, chopped, for garnish

1
Cut off the tough tops of the leeks, leaving 3 to 4 inches of greens.
2
Trim the root ends and halve the leeks lengthwise.
3
Thinly slice the leeks into half moons and transfer them to a colander.
4
Run the leeks under cold water and separate all of the layers, freeing the sand and grit.
5
Drain the clean sliced leeks well.
6
Heat a medium nonstick skillet over medium to medium-high heat with the EVOO, and 2 tablespoons of the butter.
7
When the butter has melted, add the leeks and celery.
8
Saute the veggies for 5 minutes, then crumble the lemonpoppy seed muffins into the pan.
9
Toast the muffin crumbles with the veggies for 3 to 4 minutes.
10
Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning.
11
Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.
12
While the stuffing works, heat a second skillet over medium-high heat.
13
Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm.
14
Add the remaining 2 tablespoons of butter to the pan and when it melts sprinkle the flour into the pan.
15
Stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock.
16
Cook for 2 minutes, or until thickened.
17
Whisk in the lemon juice and season with salt and pepper.
18
Pile up stuffing on 4 plates.
19
Top with 2 pieces of chicken cutlets and ladle gravy over the top.
20
Garnish with chopped parsley.

1385

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 medium leeks, 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 4 tablespoons(1/2 stick) unsalted butter, 2 celery ribs with leafy tops, chopped, and more.

Yes, Chicken with Leek and Lemon-Poppy Muffin Stuffin with Pucker-Up Pan Gravy Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken with Leek and Lemon-Poppy Muffin Stuffin with Pucker-Up Pan Gravy Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions