I was walking around my yard last week and I was quite surprised to see green chives still growing in my garden. I was so excited about my discovery that I decided to make Lemon Chive Chicken before all my chives get killed by a frost. The deer have done a good job of keeping them pruned back this year but I still had enough chives to cut and use in my dinner.
Lemon Chive Chicken
1 medium shallot, minced 4 boneless skinless chicken breasts
1 teaspoon flour 2 teaspoons salt
1 cup chicken broth 1 Tablespoon oil
1 Tablespoon lemon juice 2 Tablespoons butter
1 Tablespoon fresh chives, minced 1 Tablespoon flour
1 Tablespoon butter 1 teaspoon cornstarch
salt and pepper 1/2 teaspoon pepper
Serve chicken with pan sauce.
I love this oven to skillet method of cooking chicken. It never fails to produce really tender and juicy chicken breasts. I use it for all different kinds of recipes. This might just be the perfect meal for a cold December night.
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