Chicken With Lemon Chive Sauce Recipes

CHICKEN WITH CHIVE SAUCE

Steps:

• 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 a thermometer reads 170°. Serve with rice.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE

Steps:

• Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
• Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
• When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
• Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

CHICKEN OSCAR WITH LEMON CHIVE SAUCE

Steps:

• Lemon Chive sauce instructions:.
• In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
• Whisk in cream cheese, milk and chives until smooth.
• Instructions for Chicken, etc:.
• In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
• As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
• Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
• On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
• In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat.
• Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve.
• Add onion to skillet and sauté until softened-about 4 minutes.
• Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
• To serve, set one chicken breast on each plate.
• Arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.