Chicken breasts in chive cream
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken breasts in chive cream
  Chicken    Creams  
Last updated 6/12/2012 12:49:16 AM. Recipe ID 10575. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chicken breasts in chive cream
 Categories: Chicken
      Yield: 4 Servings
 
      8 tb Sweet butter
      2 tb Chopped scallions
    1/2 lb Button mushrooms, whole
           -or quartered large ones
           -wiped, stems removed
           Salt
           Freshly ground white
           -pepper
      6    Prepared chicken breasts
           -with skin removed,
           -slightly flattened
    1/2 c  Concentrated chicken
           -stock*
      1 ds Lemon juice
      1 c  Heavy cream
      1    Beurre Manie*
      2 tb Finely chopped chives
 
  * Beurre Manie is used to thicken sauces.  These butter-flour balls
  can be made ahead in advance and stored in a sealed jar in the
  refrigerator for 1 or 2 weeks. Combine 1 T flour and 1 T 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
  T 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 chives and correct the
  seasoning. Add the mushroom & scallion mixture.  Add the chives and
  correct the seasoning. Pour the sauce over the chicken breasts and
  serve at once. 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 10575 (Apr 03, 2005)

[an error occurred while processing this directive]