Ingredients:
2 large chicken breasts, halved
5 T. olive oil
1 leek, white and light green parts, chopped
1 celery stalk, chopped
10 oz. cremini (baby bello) mushrooms, halved if large
3 T. flour
3 T. sherry
2 1/4 c. chicken stock
3/4 c. whole milk
1 bay leaf
8 slices dense multi-grain bread, crusts removed, sliced into triangles
2 T. chopped parsley
1/3 c. grated Parmesan

Preheat oven to 350 degrees. Season chicken with salt and pepper on both sides. Heat 2 T. oil in a medium frying pan over medium-high heat. Add chicken and cook on one side for approx. 3-4 mins., until browned. Flip over, reduce heat and cook all the way through. Once finished, set aside on a plate.

Heat remaining oil in pan on medium heat. Add leaks, mushrooms, celery and a pinch of salt. Cook until golden brown and tender, about 10 mins. Stir in flour and cook, stirring often for about 2 mins. Add sherry, stock, milk and bay leaf. Bring back to a boil, then turn heat down to a simmer. Cook for about 5 mins. Discard bay leaf.

Arrange bread on bottom of large baking dish, overlapping slightly. Spoon half the veges and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Spread remaining veges and sauce over chicken, topping with parsley and Parmesan. Bake until golden brown and bubbling, about 25-30 mins. Allow to sit for 15 mins. before serving.