Sour Cream and Chive Rolls
INGREDIENTS
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 4 cups all-purpose flour
• 1/4 cup chopped fresh chives
• 1/2 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
1. In a small saucepan, heat sour cream until very hot.
Add salt, sugar, and melted butter or margarine. Cool until
lukewarm.
2. In a large bowl, dissolve yeast in warm water. Mix in
sour cream mixture, eggs, flour, and chives. Cover, and
refrigerate overnight.
3. Divide dough into 4 parts. Knead and roll each part
into a 10 inch circle. Cut into thin pie-shaped pieces. Roll
each piece from flat end to point. Place on greased baking
sheets. Allow to rise until doubled in size.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15
minutes.
Cheesy Chicken and Chive Sauce
INGREDIENTS
• 1 tablespoon olive oil
• 5 skinless, boneless chicken breast halves - cut into
strips
• 3 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 1 cup whole milk
• 2 tablespoons coarse grained prepared mustard
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh chives, chopped
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute
chicken until lightly browned; set aside. Melt butter in
skillet, and saute garlic for 1 minute. Stir in flour, and cook
for 1 minute. Remove from heat. Mix together cream and
milk, then gradually whisk into flour mixture until smooth.
Whisk in mustard. Return pan to medium heat, and stir
constantly until mixture boils and thickens. Stir in chicken,
Parmesan and chives. Cook, stirring, until heated through.
.
INGREDIENTS
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 4 cups all-purpose flour
• 1/4 cup chopped fresh chives
• 1/2 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
1. In a small saucepan, heat sour cream until very hot.
Add salt, sugar, and melted butter or margarine. Cool until
lukewarm.
2. In a large bowl, dissolve yeast in warm water. Mix in
sour cream mixture, eggs, flour, and chives. Cover, and
refrigerate overnight.
3. Divide dough into 4 parts. Knead and roll each part
into a 10 inch circle. Cut into thin pie-shaped pieces. Roll
each piece from flat end to point. Place on greased baking
sheets. Allow to rise until doubled in size.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15
minutes.
Cheesy Chicken and Chive Sauce
INGREDIENTS
• 1 tablespoon olive oil
• 5 skinless, boneless chicken breast halves - cut into
strips
• 3 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 1 cup whole milk
• 2 tablespoons coarse grained prepared mustard
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh chives, chopped
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute
chicken until lightly browned; set aside. Melt butter in
skillet, and saute garlic for 1 minute. Stir in flour, and cook
for 1 minute. Remove from heat. Mix together cream and
milk, then gradually whisk into flour mixture until smooth.
Whisk in mustard. Return pan to medium heat, and stir
constantly until mixture boils and thickens. Stir in chicken,
Parmesan and chives. Cook, stirring, until heated through.
.
 | |  | |  | |  | |  | |  | |  |