*  Exported from  MasterCook  *
                       CHICKEN BREASTS IN CHIVE CREAM
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       T            Sweet butter
    2       T            Chopped scallions
      1/2   lb           Button mushrooms, whole
                         -or quartered large ones
                         -wiped, stems removed
                         Freshly ground white
    6                    Prepared chicken breasts
                         -with skin removed,
                         -slightly flattened
      1/2   c            Concentrated chicken
    1       d            Lemon juice
    1       c            Heavy cream
    1                    Beurre Manie*
    2       T            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. 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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