Tuesday, April 21, 2009

Chicken in Parmesan Chive Cream Sauce


1 tablespoon extra virgin olive oil
1/2 cup diced red onion
3 cloves garlic, minced
2-3 boneless, skinless chicken breasts
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Freshly ground black pepper
1 cup brown rice

If you use brown rice, you'll want to start it before you start chopping and mincing... it usually takes 45 minutes to cook.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Add chicken breasts, cook for 5-7 minutes on each side (it doesn't have to be completely cooked, you'll add it again to the sauce later. Remove chicken and let rest. Add thyme and bay leaves to the pan and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Slice chicken thin and return to pan. 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.

place a scoop of rice on a plate, place the chicken on top and pour a spoonful of sauce of over chicken and rice. the sauce adheres to the rice really well, and it's a creamy, delicious, very mild entree. (my kids love it!) i usually serve with green beans or broccoli.

adapted from a Recipe courtesy Robin Miller 2007

Show: Quick Fix Meals with Robin MillerEpisode: Fish and Fowl

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