SautÉed Chicken Breasts With Creamy Chive Sauce Recipes

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
• Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
• Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
• Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.