Sauteed Chicken Breasts with Creamy Chive Sauce

Recipe courtesy EatingWell.com

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Prep Time:
35 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: --
Total:: 35 min

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Ingredients

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)

Directions

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.

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Comments & Reviews

recipe Sauteed Chicken Breasts with Creamy Chive Sauce
melissa dover, FL 06-16-2009
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great sauce
Rated: 5 stars out of 5

i do not understand how a reviewer could say this sauce was bland! this had so many flavors. I used chicken thighs and did... not dredge them in flour, everything else i did the same. think if you use good quality ingredients then this will have great flavor. i did not have to add anything and i would only do one thing different, i would slice the shallots instead of chop, they started to burn a little before i had a chance to pour in the broth. good recipe and i am sure most people have these ingred on handRead more
recipe Sauteed Chicken Breasts with Creamy Chive Sauce
Bob Bartow, FL 06-10-2009
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Preety Good
Rated: 5 stars out of 5

We added all of the ingredients but left out the shallots as our 5-year old would not have approved. I agree with a... previous comment to leave the chicken breasts out of the sauce while you are putting the sauce together. I think it would be better to make the sauce and almost boil it down a bit as mine was still quite watery from the wine and flour mixture. I had to take the chicken breasts out in order to cook the sauce down a bit. Other than that the recipe was fantastic. We put the remaining sauce over the mashed potatoes!!!!Read more
recipe Sauteed Chicken Breasts with Creamy Chive Sauce
Karen Corpus Christi, TX 05-08-2009
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Quick and Easy but a Little soupy
Rated: 3 stars out of 5

I left out the wine because I didn't have any, but the broth was still tasty. I also added garlic and a small yellow onion. ... I would recommend taking the chicken out before adding the sourcream and mustard - after adding the sour cream to the pan it got all clotted and weird looking. Even leaving these last two ingredients out would probably be better since the broth with just the chicken broth, garlic, onions, and shallots was pretty tasty. Worth trying once!Read more
recipe Sauteed Chicken Breasts with Creamy Chive Sauce
Jodi Geismar, LA 08-25-2008
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Quick, easy, healthy and yum
Rated: 4 stars out of 5

This is fast and very, very good! I didn't have any sour cream, so I used cream cheese and added it just after the wine and... broth. The kids liked it too. I used 6 chicken breasts (we are a family of 6) but kept the other ingredients the same; there was plenty of sauce! I served it with herb roasted potatoes and green beans, and the same wine I used in the recipe.Read more
recipe Sauteed Chicken Breasts with Creamy Chive Sauce
andrea Everett, WA 07-28-2008
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awesome dinner
Rated: 5 stars out of 5

this recipe was east, tasty and healthy. it went together fast, and the only change i did was to remove the chicken before i... added the sour cream and the dijon mustard. it made it significantly easier to mix the sauce up. i made orzo pasta to go on the side with it. all in all, a healthier and really fast meal that i will definitely tell people about.Read more
recipe Sauteed Chicken Breasts with Creamy Chive Sauce
Anonymous 06-11-2008
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ok
Rated: 3 stars out of 5

The sauce on this was nice, but it tasted like it was missing something. I added some garlic as I thought maybe it would... help, but it was still somewhat bland.Read more