Chicken stuffed with leeks & mushroom gravy

• 2 Leeks (white & light green part only)
• 2 garlic cloves chopped
• 4 boneless skinless chicken breast
• 2 cups white button mushrooms sliced
• 2 cups chicken stock or broth
• 4 tablespoons of butter
• 4 tablespoons of canola oil
• 1 tablespoon of sherry wine vinegar
• 1 salt & fresh ground pepper
• 1 tbsp of flour

1. Heat your oven to 275F Fahrenheit
2. Cut the leeks into thin strips about 2 inches long.
3. Rinse them in cold water to remove any dirt.
4. Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft.
5. 3 to 4 min.
6. And remove to a plate to cool.
7. With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
8. Stuff each breast with a 1/4 of the leeks
9. Heat canola oil in a saute pan over medium heat until hot and add chicken.
10. Cook on each side until browned and cook to an internal temp of 165F Fahrenheit
11. Remve chicken from the pan and keep warm in the oven while making the sauce
12. Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
13. Saute mushrooms until golden brown.
14. Add sherry vinegar & cook for 2 minutes.
15. Sprinkle with flour
16. Cook the mushrooms for 3min more and whisk in chicken stock.
17. Cook stirring occasionally until sauce thickens about 5 minutes
18. Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy

leeks, garlic, chicken breast, white button mushrooms, chicken, butter, canola oil, sherry wine vinegar, salt, flour

Taken from cookpad.com/us/recipes/361849-chicken-stuffed-with-leeks-mushroom-gravy (may not work)