Cooking Recipe Chicken Breasts In Chive Cream
Recipe Ingredients
Directions
* 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)
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=================== 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