Chicken with Creamy Chive Sauce

After being in Chicago for work for a few days and getting home at 3 AM, I was exhausted, but in the mood to cook. I turned to the Food Network web site for some quick chicken ideas, and decided on this recipe for Chicken with a Parmesan Chive Cream Sauce.

When I was done cooking, I realized that I forgot to add the Parmesan cheese!! I think it was a good mistake though - the sauce would have been too thick with the cheese. It was just right with the cream, salt, pepper, thyme, and chives.

Ingredients
* I cut this in half (except for the garlic) and didn't use the Parmesan cheese. I think a 1/4 or 1/2 c chicken broth would help the sauce.

• 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.
• Serve over rice

I served the chicken over rice and with roasted broccoli. Jon and I both enjoyed it.

Next up, grilled filet mignon, sauteed spinach, and gorgonzola-porcini risotto.