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Chicken Breasts with Chestnut Stovetop Stuffing & Balsamic Cream Gravy

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

Need to make a substitution?

Preparation

  1. 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
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