Chives from the Garden

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This is how my chives look in my garden right now.  The purple flowers are gorgeous.  Chives are wonderful, but grow like weeds, so I have to cut them back every year.  I love them on everything, even on eggs for breakfast.  Here is a chicken dish with a rich chive sauce.


8 ounces mushrooms, quartered
2 Tablespoons sliced green onion, with some tops
1 Tablespoon lemon juice
2 Tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
Pepper, to taste
3 chicken breasts, skinned, split, boned, and slightly flattened
3 Tablespoons butter
3/4 cup chicken broth
1 Tablespoon flour
1 Tablespoon butter, softened
1 cup whipping cream
2 Tablespoons snipped fresh chives
Whole chives, for garnish

1.  Saute mushrooms and green onion with lemon juice in 2 Tablespoons butter in a small skillet over medium heat, stirring occasionally until softened, 2-3 minutes; reserve.
2.  Mix 1/4 cup flour, the salt and pepper; coat chicken.  Saute floured chicken in the 3 Tablespoons butter in large skillet over medium heat, turning frequently, 2-3 minutes (do not brown chicken).  Add chicken broth.  Heat to boiling; reduce heat.  Simmer, covered, 6-8 minutes.  Remove chicken from skillet; keep warm.
3.  Mix 1 Tablespoon flour with 1 Tablespoon softened butter in small bowl until smooth; stir in 1/4 cup of the pan juices gradually.  Stir flour mixture into remaining juices in skillet.  Cook over low heat, stirring constantly until thickened, about 2-3 minutes.  Add cream gradually; cook, stirring constantly, until smooth.  Stir in reserved mushrooms and onions, and the snipped chives.  Arrange chicken on serving platter, spoon on sauce, and garnish with some pretty chive stalks.  Makes 6 servings.

4 Responses to Chives from the Garden

  1. June 26, 2011 at 5:49 am #

    I am so jealous of your chives. I think the blossoms are some of the prettiest flowers!

  2. June 26, 2011 at 6:25 am #

    They are gorgeous and brighten up the whole garden! I am sprinkling some this morning on a mushroom-shallot omelet.

  3. June 26, 2011 at 7:58 am #

    I know what we’re having for dinner tonight! I have chicken breasts in the refrigerator, my chives are doing well, your recipe sounds delicious.

    We had chives for breakfast this morning, in scrambled eggs with creme fraiche and smoked salmon.

  4. June 26, 2011 at 9:09 am #

    Let me know how you like the chicken dish!

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