Chicken in Parmesan Chive Cream Sauce

Ingredients

• 2  bay leaves 
• 4 servings pepper black freshly ground
• 1 teaspoon thyme leaves dried
• 2 tablespoons chives fresh chopped
• 3 cloves garlic minced
• 1.5 cups heavy cream 
• 1 tablespoon olive oil 
• 0.3 cup parmesan grated
• 4 servings salt 
• 0.5 cup shallots diced
• 2 pounds chicken breasts boneless skinless cut into 1-inch pieces
• 1 cup according to package directions instant cooked

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add shallots and garlic and cook for 2 minutes stirring with a spoon.
3. Add chicken and cook 3 to 5 minutes, until golden brown on all sides.
4. Add thyme and bay leaves and cook for 1 minute, or until fragrant.
5. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through.
6. Add parmesan cheese and simmer for 1 minute or until sauce has thickened.
7. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
8. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.