CHICKEN WITH LEEK AND LEMON-POPPY MUFFIN STUFFIN' WITH PUCKER-UP PAN GRAVY BROTH
This is one of my fancy fake-out meals. It looks like it came out of an Asian influenced bistro, but the difference between your Express Lane receipt and your dinner check, not to mention the prep time, is substantial.
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut off the tough tops of the leeks, leaving 3 to 4 inches of greens. Trim the root ends and halve the leeks lengthwise. Thinly slice the leeks into half moons and transfer them to a colander. Run the leeks under cold water and separate all of the layers, freeing the sand and grit. Drain the clean sliced leeks well.
- Heat a medium nonstick skillet over medium to medium-high heat with the EVOO, and 2 tablespoons of the butter. When the butter has melted, add the leeks and celery. Sauté the veggies for 5 minutes, then crumble the lemon-poppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning. Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.
- While the stuffing works, heat a second skillet over medium-high heat. 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. Add the remaining 2 tablespoons of butter to the pan and when it melts sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.
- Pile up stuffing on 4 plates. Top with 2 pieces of chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.
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