Chicken in Parmesan Chive Cream Sauce (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
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