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Chicken with Chive Sauce Recipe

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Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.

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6 Servings
Prep/Total Time: 30 min.

Ingredients

6 boneless skinless chicken breast halves
4 tablespoons Crisco® Pure Olive Oil, divided
1 cup sliced fresh mushrooms
3/4 cup minced chives
2 tablespoons all-purpose flour
1/4 cup chicken broth
2 cups half-and-half cream
Pinch ground nutmeg
Salt and pepper to taste
Hot cooked rice

Directions

In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until chicken juices run clear. Serve over rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 323 calories, 20 g fat (7 g saturated fat), 103 mg cholesterol, 134 mg sodium, 5 g carbohydrate, trace fiber, 26 g protein.

Chicken with Chive Sauce published in Taste of Home August/September 2003, p11

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