Thursday, October 9, 2008

Chicken with Creamy Chive Sauce

After being in Chicago for work for a few days and getting home at 3 AM, I was exhausted, but in the mood to cook. I turned to the Food Network web site for some quick chicken ideas, and decided on
this recipe for Chicken with a Parmesan Chive Cream Sauce.

When I was done cooking, I realized that I forgot to add the Parmesan cheese!! I think it was a good mistake though - the sauce would have been too thick with the cheese. It was just right with the cream, salt, pepper, thyme, and chives.

* I cut this in half (except for the garlic) and didn't use the Parmesan cheese. I think a 1/4 or 1/2 c chicken broth would help the sauce.

  • 1 tablespoon olive oil
  • 1/2 cup shallots, diced
  • 3 cloves garlic, minced
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 cups heavy cream
  • 1/4 cup Parmesan, grated
  • 2 tablespoons chopped fresh chives
  • Salt
  • Freshly ground black pepper
  • 1 cup rice, regular or instant, cooked according to package directions


  • Heat oil in a large skillet over medium-high heat.
  • Add shallots and garlic and cook for 2 minutes stirring with a spoon.
  • Add chicken and cook 3 to 5 minutes, until golden brown on all sides.
  • Add thyme and bay leaves and cook for 1 minute, or until fragrant.
  • Add heavy cream and bring to a simmer.
  • Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through.
  • Add parmesan cheese and simmer for 1 minute or until sauce has thickened.
  • Remove bay leaves and stir in chives.
  • Season to taste with salt and freshly ground black pepper.
  • Serve over rice

I served the chicken over rice and with roasted broccoli. Jon and I both enjoyed it.

Next up, grilled filet mignon, sauteed spinach, and gorgonzola-porcini risotto.

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  1. This sounds really good and looks so creamy!

  2. What a GREAT idea! I love chives. This looks very yummy!