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