Thursday, June 13, 2013

Chicken In A Spring Onion Cream Sauce

Thanks to this round and the Early Spring round of Crop Share, I am officially addicted to spring onions.  Not only do I get a kick out of the fact that the ones we get for Crop Share are often dug right out of the ground the day before our pickup, but also they are just so versatile and flavorful.  By far my favorite preparation has been this cream sauce I devised one evening.  I had a bunch of spring onions and a few pieces of salmon, so I poked my head into the fridge and the pantry and after a bit of musing, I came up with a plan to make a decadent cream sauce to pour over the fish and use the spring onions as a fragrant base.  This was one kitchen experiment that turned out even better than expected, and one that we've repeated again and again as either a sauce over salmon or chicken.  Here I give you the preparation I use with chicken.  Enjoy!

Chicken In A Spring Onion Cream Sauce


2 Tbsp olive oil
6 boneless, skinless chicken breasts
Salt & pepper
1/4 cup dry white wine
1 bunch spring onions, washed and sliced thin (greens & bulb)
3 tsp fresh dill, divided
1 cup chicken stock
2 cups sour cream (we kept it dairy free with Tofutti Sour Supreme)
4-6 Tbsp Dijon mustard (depending on how much mustard zip you prefer)

In a heavy skillet or dutch oven, heat olive oil over medium high heat.  Season both sides of chicken with salt & pepper, and then add to skillet to brown chicken on both sides, about 8-10 minutes on each side.  Remove and set aside on a plate.

Add wine to deglaze, scraping any browned bits off of the bottom of the pan.  Add in spring onions and stir occasionally to allow for some of the onions to caramelize a bit. 

Add 1 tsp of dill and stir to evenly distribute among the onions.  Continue cooking for an additional 1-2 minutes or until onions have begun to brown on the edges.  Add in chicken stock and then whisk in sour cream and Dijon mustard till sauce is fully incorporated and thick.  Stir in remaining 2 tsp of dill and season sauce with salt & pepper to taste.

Return chicken to pan along with any juices that have collected on the plate.  Stir to coat the chicken, reduce heat and simmer together for 3-5 additional minutes, or until chicken is fully cooked through and sauce is thick.

Serve over rice or quinoa and with roasted potatoes.

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