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Sauteed Chicken Breasts with Creamy Chive Sauce
Sauteed Chicken Breasts with Creamy Chive Sauce
115 Reviews
From the EatingWell Kitchen
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- ¼ cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- ½ cup dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- ⅓ cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- ½ cup chopped chives, (about 1 bunch)
Preparation
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Active
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Ready In
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Season both sides of the chicken with ½ teaspoon salt. Place ¼ 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 ½ 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.
- Serving size: 3 oz. chicken breast & ½ cup sauce
- Per serving: 257 calories; 9 g fat(3 g sat); 0 g fiber; 12 g carbohydrates; 26 g protein; 47 mcg folate; 70 mg cholesterol; 1 g sugars; 0 g added sugars; 500 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 2 mg iron; 634 mg sodium; 390 mg potassium
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 4 lean meat, 1 fat
Reviews 115
July 16, 2018
By: Jeanne Sailor
The only thing my husband changed was that he put the chicken in oven for a little bit just to ensure it was cooked thoroughly through and we then put the sauce on when we ready to eat ! It was great we bothed loved it !
February 01, 2018
By: Sarah Renee Jacquez
I pretty much added everything to taste. I used a Sav Blanc that has some acidic qualities and ended up adding more because it makes a delicious sauce. (Also did a little extra mustard and sour cream) I also added some pepper and sage. I accidentally used regular chicken broth but only used 1 can. I think it would have been better with the low sodium but I can't imagine you need more than 1 can. You get so much sauce. I have never really prepared chicken like that before but I thought it had the perfect amount of flour. Mind you I just powdered the surface of the chicken and didn't smother it. I put it with yellow rice and broccoli. I have food for days now. Huge serving. Felt healthy and felt full. Next time if I get the low sodium and continue with my minor tweaks I think it will be perfect. Im also going to try mushrooms next time because I think it would be really good with mushrooms. I really enjoyed this! I also have a lot of extra sauce so I think Ill put it over some pasta.
January 24, 2018
By: nikkieats
Loved this recipe! I wouldn't cover the cutlets after cooking while making the sauce, they tend to get soggy and we prefer a crispy cutlet vs soggy/mushy. paired with roasted potatoes and a salad. YUM
January 14, 2018
By: Nicole Bauman
I may make it again, but not too sure how I feel about it. It was okay. I couldn't buy dry white wine so I used white cooking wine (not too sure if that lessens the quality of how the dish tasted). The store didn't have shallots at the moment so I used onion instead - which shouldn't have been an issue because I love onion. The first bite took a little bit of getting used to the taste, but after that it was better.
July 28, 2017
By: I love Lemons
Great recipe. The sauce was great and full of flavor.
May 26, 2017
By: Jenny Marie
Just not good. I did NOT like the mustard-wine combo. I, too, found it bland and floury. I make chicken often and am always trying to find ways to mix it up so my hubby doesn't get "chickened-out." You can find better chicken recipes out there.
March 25, 2017
By: Dawn Fekete
Taste like an expensive dinner out. Rich, lots of flavor
March 07, 2017
By: Sarah Rauner Antczak
So good! We used an unoaked chardonnay, and followed recipe exactly. Paired with garlic crusted asparagus. I have a hard time eating chicken because it's bland to me but this could turn any chicken in to a juicy mouth watering dinner. Bet it would be good on steak as well. Can't wait to make it again.
February 24, 2017
By: LoveCooking
Excellent Chicken dish that I will make again. I cut the sauce down for 1 piece of chicken and it was perfect. I used Roscato Wine. I'd be curious to know some other white wines that are good for cooking and if it's a sweet or dry wine.
