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 AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
CHICKEN AND CHIVE GRATIN
This is crunchy and creamy all in the same bite. You can use left over chicken or cook the chicken in with the sauce. I would say that FRESH chives work the best but I have used dried and it works just as well. Just say this recipe one day and never stop making it!!!! Hope you enjoy as much as me!!!
Provided by Wigan_SD
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/fan180°C/ gas 6. Bring a saucepan of water to the boil and cook the potatoes for 6-8 minutes, until nearly cooked through. Drain well.
- Make the sauce. Melt the butter in a saucepan, add the flour and cook for 2 minutes, until it forms a smooth paste. Add the broth, a little at a time, and simmer until you have a smooth, thickened sauce, stirring all the time.
- Stir the crème fraîche and mustard into the sauce and heat for a few minutes. Add the chicken and chives and season to taste.If your using fresh chicken allow fives minutes or until the chicken begins to take colour, on the stove before tranferring it to the oven.
- Spoon the mixture into a 1.5-litre gratin or ovenproof baking dish and arrange the potatoes on top. Sprinkle over the cheese and breadcrumbs and bake for 20 minutes, until the top is pale golden and the filling bubbling hot. Preheat the grill to high and grill the gratin for 5 minutes to crisp up the topping. Scatter with the extra chives to serve.
- I always serve this with green beans but you could try sweetcorn or any green vegtables.
Nutrition Facts : Calories 1142, Fat 50.5, SaturatedFat 25.1, Cholesterol 118.6, Sodium 1409.5, Carbohydrate 127.3, Fiber 45, Sugar 33.4, Protein 73.4
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