CHICKEN WITH CHIVE SAUCE
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.
CHICKEN WITH GOAT CHEESE AND CHIVES
Categories Chicken Sauté Low Carb Quick & Easy Goat Cheese Chive Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
- Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.
- Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
Provided by Michael Lomonaco
Categories Chicken Herb Mustard Poultry Sauté Wheat/Gluten-Free Dinner Chive Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
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.
CHIVE & ONION CHEESY CHICKEN & PASTA
We're betting this cheesy chicken and pasta dish is going to be a new weeknight favorite at your house. (Good thing it's so simple to make!)
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook chicken and noodles in large pan of boiling water 8 min. or until chicken is done and noodles are tender, adding spinach to the boiling water for the last 6 min.; drain. Return chicken mixture to pan.
- Add cream cheese spread, broth and mayo; cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
- Add cheddar cheese; cook and stir 1 min. or until melted.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CREAM CHEESE AND CHIVE SAUCE (FOR VEGGIES)
This rich and creamy sauce is wonderful over baked or mashed potatoes, green beans, corn, peas, broccoli or asparagus!
Provided by Wildflour
Categories Sauces
Time 10m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Stir cream cheese and milk over low heat til smooth.
- Stir in rest of ingredients.
- Serve over veggie of choice.
- Makes 1 1/3 cups.
Nutrition Facts : Calories 653.8, Fat 62.7, SaturatedFat 39.5, Cholesterol 199.9, Sodium 548.4, Carbohydrate 9.2, Fiber 0.1, Sugar 0.5, Protein 15.9
COQ AU VIN PIE & CREAMY CHIVE MASH
Transform traditional coq au vin into a comforting pie by encasing it in golden, buttery pastry - perfect with creamy chive mash
Provided by Good Food team
Categories Dinner
Time 2h5m
Number Of Ingredients 21
Steps:
- Heat the oil and butter in a flameproof casserole over a medium heat and fry the chicken and bacon lardons for 10-15 mins, or until evenly browned. Add the onion, carrots and mushrooms, and fry for 5 mins more. Stir in the plain flour and cook for 2 mins, then add the thyme and bay. Slowly stir in the wine and bring to a simmer, then add the stock, a little at a time, stirring between each addition. Season and cover with a tight-fitting lid. Reduce the heat to low. Cook for 30 mins, then remove the lid and cook for 15 mins more. Spoon a little of the sauce into a small bowl and mix with the cornflour, then stir this back into the coq au vin. Remove the thyme and bay. Leave to cool for 1 hr.
- To make the pastry, tip the flour, salt and butter into a food processor and pulse to fine crumbs. Add half the beaten egg and 2 tbsp ice-cold water and pulse again until the dough just comes together. Add an extra 1 tbsp water if the pastry feels dry. Tip onto a lightly floured work surface and knead briefly until you have a uniform dough, then wrap and chill for at least 1 hr.
- Heat the oven to 200C/180C fan/gas 6. Cut off a quarter of the pastry and roll it into a long strip on a lightly floured surface. Attach the strip of dough around the lip of a 26cm pie dish using a little of the remaining beaten egg, and use any offcuts to make decorations, if you like (we cut out a crescent and scored it to make a chicken decoration). Roll the remaining pastry out into a 30cm circle, about 5mm thick. Spoon the filling into the dish and use the rolling pin to lift the pastry circle over the dish. Crimp the edges in a decorative pattern to seal, or do this with a fork. At this stage, the pie can be wrapped and frozen for up to three months. Defrost in the fridge overnight, then continue as below. Brush with most of the remaining beaten egg and attach any decorations. Chill for 30 mins, then brush with the rest of the egg. Bake in the centre of the oven for 35-40 mins until the pastry is golden and the filling is piping hot. Leave to rest for 10 mins.
- Meanwhile, make the mash. Put the potatoes in a large saucepan with a large pinch of salt, cover with cold water and bring to the boil, then reduce to a simmer and cover. Cook for 15-20 mins until the tip of a knife can be easily inserted. Drain and leave to steam-dry for 5 mins, then pass through a potato ricer or sieve, or mash with a potato masher. Fold in the butter, warm milk and chives. Season. Serve the pie with the mash.
Nutrition Facts : Calories 925 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium
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