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1
These butter-flour balls (beurre manie) can be made ahead in advance and stored in a sealed jar in the refrigerator for 1 or 2 weeks.
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2
Combine 1 tablespoon flour and 1 tablespoon sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.
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3
Roll the paste into a ball.
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4
In a small skillet, heat 2 tablespoons of butter.
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5
Add the scallions and cook for 2 or 3 minutes without browning.
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6
Add the mushrooms.
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7
Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly.
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8
Reserve.
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9
Season the chicken breasts with salt and pepper and sprinkle them with lemon juice.
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10
In a large chicken fryer, melt the remaining butter.
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11
When it is quite hot, add the chicken breasts and cook them for 1 minute on each side.
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12
Cover the pan with buttered wax paper and then the pan lid.
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13
Lower the heat and simmer the chicken breasts for another 8 to 10 minutes or until the juices run out pale yellow when pierced with a fork.
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14
Do not overcook or pierce every piece.
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15
Immediately remove the chicken breasts to a serving platter.
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16
Pour the chicken stock into the fryer, raise the heat and reduce the stock until it is almost a glaze.
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17
Add the heavy cream and continue cooking over high heat.
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18
Add the Beurre Manie and cook until the sauce heavily coats a spoon.
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19
Add the mushroom & scallion mixture.
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20
Add the chives and correct the seasoning.
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21
Pour the sauce over the chicken breasts and serve at once.
