Chicken Breasts In Chive Cream Recipe

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Chicken Breasts in Chive Cream

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Ingredients

8 Tbsp
butter
2 Tbsp
green onions, chopped
1/2 lb
mushrooms, stems removed
"just a pinch" of salt
"just a pinch" of pepper
6
chicken breasts, skinless
1/2 c
chicken stock
1
squeeze lemon juice
1 c
heavy cream
"just a pinch" of beurre manie (sauce thickener)
2 Tbsp
chives, fresh/chopped
1 Tbsp
flour

Directions Step-By-Step

1
Combine 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.
2
Roll the paste into a ball.
3
In a small skillet, heat 2 tablespoons of butter.
4
Add the scallions and cook for 2 or 3 minutes without browning.
5
Add the mushrooms.
6
Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly.
7
Reserve.
8
Season the chicken breasts with salt and pepper and sprinkle them with lemon juice.
9
In a large chicken fryer, melt the remaining butter.
10
When it is quite hot, add the chicken breasts and cook them for 1 minute on each side.
11
Cover the pan with buttered wax paper and then the pan lid.
12
Lower 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.
13
Do not overcook or pierce every piece.
14
Immediately remove the chicken breasts to a serving platter.
15
Pour the chicken stock into the fryer, raise the heat and reduce the stock until it is almost a glaze.
16
Add the heavy cream and continue cooking over high heat.
17
Add the Beurre Manie and cook until the sauce heavily coats a spoon.
18
Add the mushroom and scallion mixture.
19
Add the chives and correct the seasoning.
20
Pour the sauce over the chicken breasts and serve at once.
21
These 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