A recipe for Chicken Breasts in Chive Cream. Follow the simple recipe instructions for Chicken Breasts in Chive Cream shared by other home cooking experts.
Ingredients
8 Tbs. butter, sweet2 Tbs. scallions, chopped
1/2 pound mushrooms, whole or quartered large ones, stems removed
1 salt
1 white pepper, freshly ground
6 each chicken breasts, skinless, slightly flattened
1/2 cup chicken stock, concentrated
1 each lemon juice, dash
1 cup heavy cream
1 each beurre manie (sauce thickener)
2 Tbs. chives, fresh, finely chopped
Directions
Directions: 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.Combine 1 Tbs. flour and 1 Tbs. 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 Tbs. of butter. Add the scallions and cook for 2 or 3 minutes without browning. Add the mushrooms. Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly. Reserve.
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.
