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Sautéed Chicken Breasts with Creamy Chive Sauce

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.
4   boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon  kosher salt, divided
1/4 cup plus 1 tablespoon  all-purpose flour, divided
3 teaspoons  extra-virgin olive oil, divided
2   large shallots, finely chopped
1/2 cup  dry white wine
1 14-ounce can  reduced-sodium chicken broth
1/3 cup  reduced-fat sour cream
1 tablespoon  Dijon mustard
1/2 cup  chopped chives (about 1 bunch)
Sautéed Chicken Breasts with Creamy Chive Sauce Recipe at
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 244
Fat. Total: 9g
Protein: 26g
Carbohydrates, Total: 1g
Fat, Saturated: 3g
% Cal. from Fat: 33%
Cholesterol: 72mg
Sodium: 679mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Jeanne Reviewed: 07/29/2009
good idea, but...
I always prepare a new recipe as it's written the first time, and soon realized there is something missing in the instructions of this recipe. If prepared per the instructions, the sauce was way too runny and blah. I will try it one more time, but will definitely simmer the broth and wine so its substantially reduced before adding the chicken and then the sour cream and chives. Th instruction were way too vague on this point.
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