- 1 pound boneless, skinless chicken breasts (about 2)
- sea salt and ground black pepper
- 5 tablespoons olive oil
- 1-2 leeks, rinsed and coarsely chopped
- 1 celery stalk, diced
- 10 ounces cremini mushrooms, halved
- 3 tablespoons all purpose flour
- 3 tablespoons dry sherry
- 2/14 cups chicken stock
- 3/4 cup whole milk
- 1 bay leaf
- 8 slices dense milligrain bread, sliced into triangles
- 2 tablespoons parsley, chopped
- 1/3 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Season chicken on both side with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3-4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate and return pan, with drippings, to medium heat.
2. Heat remaining 3 tablespoons oil in pan. Add leeks, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8-10 minutes. Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
3. Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25-30 minutes. Let stand for 15 minutes before serving.
Recipe from Martha Stewart.
Tucked in the rolling hills next to the Santa Cruz mountains, Pescadero is a community of farming and ranching just two miles east of Highway 1 and the Pacific Ocean. Cool summers and mild winters make for comfortable living and great growing conditions.