Chicken Breasts in Chive Cream

Chicken Breasts In Chive Cream Recipe

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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

How to Make Chicken Breasts in Chive Cream

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.

Printable Recipe Card

About Chicken Breasts in Chive Cream

Course/Dish: Chicken
Other Tag: Quick & Easy




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