SOUR CREAM GARLIC-CHIVE SAUCE
This creamy sauce is flavored with mellow sautéed garlic and fresh chives and was created to complement homemade potato-cheese pierogi.
Provided by Lynne Webb
Categories Condiments
Time 15m
Number Of Ingredients 8
Steps:
- Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly until it softens and begins to turn a very light golden color. Be careful not to allow it to crisp or brown. Add the flour, and continue stirring until it is well incorporated into the butter and garlic. Continue cooking, stirring constantly, until the flour begins to turn golden yellow.
- Gradually begin stirring in the chicken broth, blending it with the flour mixture until the sauce is smooth, creamy and thickened. Add the salt and pepper, taste and adjust the seasoning if necessary. Whisk in the sour cream and blend until smooth. Add the fresh chives just before serving.
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
HORSERADISH CHIVE SAUCE
Steps:
- Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.
CREAMY CHIVE AND HORSERADISH SAUCE
This sour cream and chive sauce heats things up a bit with the addition of horseradish.
Provided by Food Network Kitchen
Time 15m
Yield 8-10
Number Of Ingredients 4
Steps:
- Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.
CHICKEN WITH CHIVE SAUCE
Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.
VEGGIES WITH CREAMY CHIVE AND ONION SAUCE
This creamy chive and onion sauce is just the thing to get veggie-resistant kids (and grown-ups) to enjoy carrots, cauliflower and broccoli.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
- Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
- Drain vegetables; place in serving dish. Top with cream cheese sauce.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE
This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!
Provided by SouthernBell2627
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
- Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
- Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Nutrition Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29
PORK CHOPS WITH CREAMY CHIVE SAUCE
In just 20 minutes, you can have this succulent and herb-flecked entrée on the table. Only five ingredients and one skillet are required.
Provided by By Deborah Harroun
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, heat oil over medium heat. Generously sprinkle both sides of pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork chops to plate; cover to keep warm.
- Add broth and cream cheese to warm skillet. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth. Stir in 3 tablespoons of the chives.
- Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.
Nutrition Facts : ServingSize 1 Serving
CHEESY CHICKEN AND CHIVE SAUCE
This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta types such as fettuccini and large spirals.
Provided by BRADTHERESA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 7 g, Cholesterol 150.2 mg, Fat 30.9 g, Fiber 0.8 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 321.6 mg, Sugar 2.4 g
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
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SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE …
From eatingwell.com
Ratings 52Calories 257 per servingCategory Healthy Chicken Recipes
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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