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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
6 boneless skinless chicken breast halves |
4 tablespoons olive oil, divided |
1 cup sliced fresh mushrooms |
3/4 cup minced chives |
2 tablespoons king arthur unbleached 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:
1. 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.
2. Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
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