Sauteed Chicken Breasts with Creamy Chive Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup all-purpose flour
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1 tablespoon all-purpose flour
- 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
Nutrition Info
Per Serving
- Calories: 271 kcal
- Carbohydrates: 14 g
- Dietary Fiber: 0 g
- Fat: 9 g
- Protein: 26 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
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.
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Awesome dish!
nyred720 - June 10, 2007 04:32:49 AM PSTI made this chicken dish for my in-laws who are excellent cooks and they loved it!! The dish is really very easy to make and comes out good everytime. I will thicken the sauce a little with cornstarch or flour because it can be a little loose if you don't. I serve mashed potatoes and grilled asparagus with the chicken - excellent!
12 of 12 found this review helpful.
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Excellent!
Michael B - November 5, 2006 06:00:35 AM PSTThis chicken dish was fabulous! We served it with fresh green beans and a baguette. Dipping the bread in the sauce was great! This recipe is VERY easy to make and we will be making it again.
11 of 11 found this review helpful.
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Served and Church Social
beantownn - October 15, 2007 01:59:34 PM PSTThis is an delicious meal, that can be prepared in record time (bought chicken cutlets). I prepared and cooked this in 30-40 min and served it at a church social. Everyone had to have the reciepe. The sauce was great. I improvised with more wine, and more shallots and green onions.
1 of 1 found this review helpful.
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yummy yum
lotuspyramid - October 15, 2007 06:16:15 AM PSTThis was a good dinner with a green salad and some wild rice. The sauce is creamy, smooth and tasty. MY finace loved it, thanks
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