Recipe courtesy of Robin Miller

Chicken in Parmesan Chive Cream Sauce

Name: Chicken in Parmesan Chive Cream Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

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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.