Chicken Breasts In Chive Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 8 | T | Sweet butter |
| 2 | T | 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 | T | Finely chopped chives |
INSTRUCTIONS
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. From "Season Kitchen" by Perla Meyers. * DeLuxe2 1.25 #12403 * A penny for your thoughts; $20 to act it out. ~-- Maximus 2.01wb * Origin: SCTC Bulletin Board (1:203/50) =================== BBS: Ned's Opus Date: 04-15-94 (20:09) Number: 208 From: TERRI WOLTMON Refer#: NONE To: ALL Recvd: NO Subj: Spring Recipes - 3 Conf: (4) Cooking
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Nutrition (calculated from recipe ingredients)
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Calories: 735
Calories From Fat: 282
Total Fat: 32.2g
Cholesterol: 158.4mg
Sodium: 163.4mg
Potassium: 441.7mg
Carbohydrates: 75.2g
Fiber: 3.5g
Sugar: <1g
Protein: 37g