Tomorrow’s dinner is Chicken with Chive Cream Sauce
Chicken breasts (boneless, skinless) skillet fried in olive oil, fresh garlic, fresh parsely, kosher salt and cracked balck pepper. Topped with:
Chive Cream Sauce
2 cups chicken stock (or you can use canned broth)
3/4 cup creme fraiche
2 bunches fresh chives, coarsely chopped
In a medium pan over medium heat, heat the stock. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. Stir in the creme fraiche and slowly bring to a boil. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick. In a blender or food processor, puree the chives. Add the sauce and process until smooth. Serve over chicken or mashed potatoes. Serves 4.
1 cup heavy cream
2 tablespoons buttermilk
Place the cream and buttermilk in a glass container. Let stand, uncovered at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
Makes 1 cup.
Note: Ultrapasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.
Served with steamed potatoes, carrots and broccoli.
Side salad - greens, tomatoes, radishes, cukes and dressing (olive oil, lemon, kosher salt, cracked black pepper, basil)
Green iced tea
Dessert choice of:
Frozen Banana Split Salad
5 ripe bananas
1 cup sugar
2 1/2 teaspoons lemon juice
8 ounces sour cream
16 ounces whipped topping
1 cup cherries ; drained & chopped
1 large can pineapple ; drained
1/2 cup pecans ; chopped
Mash bananas. Add lemon juice & sugar. Mix well & add remaining ingredients. Pour into a buttered 13x9x2 pan and freeze. Cut into squares & serve. Yield 8-10 servings.
Strawberry banana flavored jello with fresh strawberry slices and fresh banana slices topped with whipped cream.