chicken breasts in chive cream

How To Make chicken breasts in chive cream

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