Monday, November 26, 2012

Chicken Breast with Scallion Cream Sauce

I am the self- proclaimed “Chicken Queen”. I love chicken in all its chicken glory. Baked, rotisserie, steamed, fried.. I love it all. The rest of my family does not share my affinity for poultry. So I am in a constant battle to make chicken “new” again. Chicken really is healthy and economical compared to most other meats. I made this dish recently for three gluten loving relatives and they couldn't get enough. Mangia! Mangia!
Chicken Breast with Scallion Cream Sauce


4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt
1 TBSP or minced garlic
1/4 cup of cornstarch
3 teaspoons extra-virgin olive oil
1 medium  yellow onion diced
1/2 cup white wine (Pinot Grigio or Sauvignan Blanc works well)
2 cups of chicken broth (or boullion, Herbox is gluten free and carried by most stores including Walmart)
1/3 cup or 1 serving size container of either light sour cream or plain greek yogurt
1 tablespoon mustard
1/2 cup scallions


  1. Put chicken breasts between two pieces of plastic wrap and pound with a meat tenderizer until they are about ½ inch in thickness.
  2. Season both sides of the chicken with 1/2 teaspoon salt. Place ¼ cup cornstarch into a dish and dredge the chicken in it.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown.
  4. Take chicken out and place on a plate with paper towels underneath to soak up excess oil.
  5. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
  6. Add onions and cook, stirring constantly and scraping up any browned bits, until golden brown. Sprinkle with the remaining 1 tablespoon cornstarch; stir to coat.
  7. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
  8. 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.
  9. Stir in sour cream or greek yogurt and mustard until smooth; turn the chicken to coat with the sauce. Stir in scallions.




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