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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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Most Helpful Reviews
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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!
15 of 15 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.
12 of 12 found this review helpful.
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Wine Substitute
shesjaded24 - November 10, 2008 03:56:42 PM PSTRafa....You can increase the amount of chicken broth equal to the amount of wine you\'re replacing but the flavor will change slightly. FYI...pretty much all of the alcohol cooks out of the wine so there would be no problem cooking this as is for a pregnant woman.
2 of 2 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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i love it!
sweetpeafairymail - July 16, 2009 08:19:35 PM PSTi made this and everyone in my family loved it! i didnt have any wine, so i added extra broth. i also didnt have any shallots. but i dont know what they are anyways - haha. anyways, we all loved it and i would say it was definatley the best chicken dish i have ever had :)
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