Chicken Breast with Chive Sauce

from A Pinch of Salt Lake

• 1/2 pound fresh mushrooms, cut into quarters
• 2 green onions, chopped
• juice from 1/2 lemon
• 2 Tablespoons butter
• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 3 large chicken breasts
• 3 Tablespoons butter
• 3/4 cup chicken broth (3/4 cup water, 1 bouillon cube)
• 1 Tablespoon flour
• 1 Tablespoon butter, softened
• 1 cup heavy cream
• 2 Tablespoons chopped chives

1. Slightly flatten chicken breasts to a uniform thickness.
2. Combine 1/4 cup flour, salt and pepper, then coat chicken with flour mixture. Set chicken aside.
3. In a large pan, sauté mushrooms and green onions in butter over medium high heat.  Remove to a bowl and add lemon juice.
4. To same pan, add 3 Tablespoons butter and lightly brown chicken breasts (do not cook through). 
5. Add chicken broth and bring to a boil. Reduce heat and simmer over low heat, covered, for 15 minutes.
6. In a small bowl, combine 1 Tablespoon flour and softened butter.
7. Remove chicken from pan and set aside on serving platter. Stir 1/4 cup of the chicken broth to the butter/flour mixture and stir to incorporate. Add this flour mixture into the pan, over low heat, and stir continuously until smooth and thickened (2-3 minutes).
8. Add cream, mushrooms and chopped chives. Combine until all is heated through. 
9. Pour some or all of the sauce over the chicken. Pass remaining sauce.

Serve over rice, with a side vegetable and bread. 

Serves 6