Monday, April 30, 2007

Chicken With Leek Sauce

(Pictured with steamed sweet corn and Go-Go Garlic Bread)

Prep/Total Time: 25 minutes
Yield: 4 servings

1/2 cup all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons vegetable oil
3 tablespoons leek soup mix
1 cup water
1/2 cup sour cream
1 1/2 teaspoons minced chives

In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until juices run clear.

Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer uncovered, for 5 minutes, stirring occasionally. Remove from the heat, stir in sour cream and chives. Serve with the chicken.

Tips and Tricks
Substitute any flavor soup mix for a different sauce. Use kitchen shears to mince the chives. Buy pretrimmed chicken to save time.
Make It Healthier
Use whole wheat flour. Use light or fat-free sour cream. Replace half the sour cream with plain yogurt. Use canola oil or another heart healthy oil to brown the chicken.
How Kids Can Help
Measure spices and shake bag to coat chicken. Older kids can cut the chives.
Chives are one of the easiest herbs to grow, and they taste so much better fresh than dried. I started my chives from seed, five years ago, and they come back every year with no effort on my part. I water them when I think about it, and all I have to do is step out my back door for fresh cut chives to liven up baked potatoes or sauces or dips.

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