I thought I would post this recipe because it is one that I made during the first few months we were married, loved it, and for some crazy reason I keep forgetting to make it again. What is wrong with me sometimes? It has been on my list of notes to remember to fix for probably two months, and then has traveled around the pages of my agenda for the past week and tonight is the night - it will be made. And it better be as good as I remember.
So, here it is:
Rachel Ray's Chicken with Leek and Lemon-Poppy Muffin Stuffin' with Pucker-Up Pan Gravy Broth (WHEW - quite a title!)
2 medium leeks
2 tablespoons EVOO, twice around the pan
4 tbsp unsalted butter
2 celery ribs
4 lemon poppy seed muffins
3-4 fresh thyme sprigs, leaves stripped and chopped
Zest and juice of 1 lemon
1 tsp poultry seasoning
2 cups chicken stock
8 chicken breast cutlets
Salt and Black Pepper
2 tbsp all-purpose flour
A handful of fresh parsley, chopped, for garnish (I'm just going to use more thyme cause I love it)
Cut off the tough tops of the leeks, leaving 3-4 inches of greens. Trim the root ends and half 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. **In case you are like me, and you didn't know what leeks were until this recipe - they are like giant spring onions! They are sold in bunches of 2-3 at Walmart.
Heat a medium nonstick skillet over medium to medium high heat with the EVOO and 2 tbsp butter. When butter has melted, add the leeks and celery. Saute the veggies for 5 minutes, then crumble the lemon poppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3-4 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.
Here is the finished product of the stuffing...and then I got so excited I didn't take any more pictures. :)While the stuffing works, heat a second skillet over medium high heat. Season the chicken with salt and pepper and cook for 3-4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the remaining 2 tbsp 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 chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.
Pile up the stuffing on 4 plates, Top with 2 chicken cutlets and ladle gravy over the top. Garnish with something green :)
I'm serving it with a green salad with lots of veggies. Maybe if I get crazy I'll post a picture of it tomorrow on the blog!
-From Rachel Ray's Express Lane Meals-