Ingredients

serves 4

　　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

　　

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.

　　Cooks' Note

　　This meal is complete with some steamed veggies alongside.

　　Rachael Ray's Look + Cook