Chicken Breasts In Chive Cream Recipe

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Chicken Breasts in Chive Cream

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8 Tbsp
2 Tbsp
green onions, chopped
1/2 lb
mushrooms, stems removed
"just a pinch" of salt
"just a pinch" of pepper
chicken breasts, skinless
1/2 c
chicken stock
squeeze lemon juice
1 c
heavy cream
"just a pinch" of beurre manie (sauce thickener)
2 Tbsp
chives, fresh/chopped
1 Tbsp


1Combine 1 tablespoon flour and 1 tablespoon sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.

2Roll the paste into a ball.

3In a small skillet, heat 2 tablespoons of butter.

4Add the scallions and cook for 2 or 3 minutes without browning.

5Add the mushrooms.

6Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly.


8Season the chicken breasts with salt and pepper and sprinkle them with lemon juice.

9In a large chicken fryer, melt the remaining butter.

10When it is quite hot, add the chicken breasts and cook them for 1 minute on each side.

11Cover the pan with buttered wax paper and then the pan lid.

12Lower the heat and simmer the chicken breasts for another 8 to 10 minutes or until the juices run out pale yellow when pierced with a fork.

13Do not overcook or pierce every piece.

14Immediately remove the chicken breasts to a serving platter.

15Pour the chicken stock into the fryer, raise the heat and reduce the stock until it is almost a glaze.

16Add the heavy cream and continue cooking over high heat.

17Add the Beurre Manie and cook until the sauce heavily coats a spoon.

18Add the mushroom and scallion mixture.

19Add the chives and correct the seasoning.

20Pour the sauce over the chicken breasts and serve at once.

21These butter-flour balls (beurre manie) can be made ahead in advance and stored in a sealed jar in the refrigerator for 1 or 2 weeks.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy