Chicken Breasts in Chive Cream
green onions, chopped
mushrooms, stems removed
chicken breasts, skinless
"just a pinch" of beurre manie (sauce thickener)
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.
Roll the paste into a ball.
In a small skillet, heat 2 tablespoons of butter.
Add the scallions and cook for 2 or 3 minutes without browning.
Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly.
Season the chicken breasts with salt and pepper and sprinkle them with lemon juice.
In a large chicken fryer, melt the remaining butter.
When it is quite hot, add the chicken breasts and cook them for 1 minute on each side.
Cover the pan with buttered wax paper and then the pan lid.
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.
Do not overcook or pierce every piece.
Immediately remove the chicken breasts to a serving platter.
Pour the chicken stock into the fryer, raise the heat and reduce the stock until it is almost a glaze.
Add the heavy cream and continue cooking over high heat.
Add the Beurre Manie and cook until the sauce heavily coats a spoon.
Add the mushroom and scallion mixture.
Add the chives and correct the seasoning.
Pour the sauce over the chicken breasts and serve at once.
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.