| Featured in Elle and Nate’s Novella I’m not even sure how to write this recipe down. I know it’s from a cookbook my parents had years ago, but now I just go off of what I know. The dish is better sometimes because I tweak it just a bit, but of course don’t record it. A family favorite, I make this one so often I had a main character make it in my anthology, which I’m currently rewriting as a novella. It’s just so good. I’ve written this the way I cook it and not necessarily as nice as it would be in an actual cookbook. Hope you love it as much as we do! Chicken and Chives – 4 tablespoons butter – 4 boneless skinless chicken breasts – I often cut these into pieces or just about 14 tenders instead – flour for dredging – Salt and pepper – 2 cups white wine – 2 cups cream – juice from one lemon – 4 tablespoons chives – 2 tablespoons butter Warm a skillet over medium high heat. Melt 4-5 tablespoons of butter in it. Sprinkle the chicken with salt and pepper. Dredge in flour. Place pieces in the hot skillet, but don’t crowd. Cook in batches if necessary. Wipe out the butter if it gets too brown between batches. You want some lightly browned butter before moving on, but not an excess amount. Cook chicken until golden brown on both sides. I’d say this takes about 3-4 minutes per side. Remove browned (but not cooked through) chicken to a bowl. Over medium-high heat add two cups of white wine. (Good enough wine that you’d drink it.) Caution, I did somehow catch the wine on fire once. Oops! You could turn your heat off to add the wine, then turn it back on. Let the wine come to a boil, then cook it until it’s reduced by half. After the wine has reduced, add about two cups of cream. Stir. Squeeze the juice of one lemon into the cream sauce. (Watch the seeds). Add the chives. Stir. Add the chicken back into the sauce. Add the remaining butter. Cover. Let the chicken and cream sauce cook over medium low for about 20-30 minutes. I stir it every once in awhile, flipping the chicken over. I always cut one piece of chicken in half before serving because I’m convinced I won’t cook it enough. We serve it with Japanese rice and peas. There is a lot of sauce because that’s the favorite part in this household. Enjoy! |
