Photo: Chicken in Parmesan Chive Cream Sauce Recipe
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
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.
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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By doloresbelzey_1...
South Elgin, IL
on June 19, 2012
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Very tasty. Instead of thyme I used rosemary because thats what I had and I used chicken thighs instead of chicken breast and I had leftover egg noodles. I will make this again.
By epender004
on September 21, 2011
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I added mushrooms and sun dried tomatoes to the recipe per previous suggestions. This recipe is fantastic. I will definitely make it again!
By Muppety
California
on May 24, 2011
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Love the basic idea of it - chicken, rice, a sauce, etc.. I'm all about finding one-bowl meals. I had two problems with it. The dried thyme was waaaay overpowering over everything else, and if you take that out of the equation, it would have been completely bland. I'll try some of the variations people have written about - but as for the exact recipe above, once was enough for me!
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