Recipe - Chicken Breasts In Chive Cream

8 tablespoon Sweet butter
2 tablespoon Chopped scallions
One half pound Button mushrooms, whole
or quartered large ones
wiped, stems removed
Salt
Freshly ground white
pepper
6 Prepared chicken breasts
with skin removed,
slightly flattened
One half cup Concentrated chicken
stock*
1 ds Lemon juice
1 cup Heavy cream
1 Beurre Manie*
2 tablespoon Finely chopped chives

* Beurre Manie is used to thicken sauces. These butterflour 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: 041594 (20:09) Number: 208 From: TERRI WOLTMON
Refer#: NONE To: ALL Recvd: NO Subj: Spring Recipes 3 Conf: (4) Cooking