chicken breasts in chive cream

How To Make chicken breasts in chive cream

• 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.
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