Chicken Breasts with Chestnut Stove Top Stuffing and Balsamic Cream Gravy

By Cindy

Ingredients

• 4 tablespoons EVOO – Extra Virgin Olive Oil
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 leeks, cleaned and chopped
• 1 cup chopped chestnuts, jarred or fresh roasted
• 1 1/2 cups stock, divided
• 4 slices (each about an inch thick) brioche or challah bread
• 4 tablespoons butter, divided
• 1/4 cup flat-leaf parsley, chopped
• 1 tablespoon thyme leaves, a few sprigs
• 2 tablespoons flour
• 1/3 - 1/2 cup heavy cream
• 2 tablespoons aged balsamic vinegar

Details

Servings 4

Preparation

Step 1

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken breasts with salt and pepper, and sear in the hot skillet until golden brown and cooked through, 4-5 minutes per side.

While the chicken is cooking, place a small skillet over medium-high heat with remaining 2 tablespoons EVOO. Cook the leeks in the pan until tender, 4-5 minutes. Season with salt and pepper, add the chestnuts and about 1/2 cup stock to the pan and bring up to a bubble.

While the leeks are cooking, toast the bread and spread with about 2 tablespoons butter. Chop the toast into 1-inch cubes and transfer to a large bowl. Add the leeks and chestnuts, parsley and thyme to the bread cubes and toss to combine, cover with foil. Reserve warm.

Place a small pot over medium-high heat with remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and cook for about a minute. Whisk remaining cup chicken stock, cream and balsamic into the butter-flour mixture, and bring up to a bubble. Simmer until thickened, 2-3 minutes, and season with salt and pepper.