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Chicken Breasts in Chive Cream
| Ingredients | |||
| 8 | tablespoon | butter, sweet | |
| 2 | tablespoon | 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 | tablespoon | chives, fresh, finely chopped | |
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 tb flour and 1 tb 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 tb 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 & scallion mixture. Add the chives and correct the seasoning. Pour the sauce over the chicken breasts and serve at once.  | |||
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