Sauteed Chicken Breasts with Creamy Chive Sauce

Sauteed Chicken Breasts with Creamy Chive Sauce

114 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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 114

February 01, 2018
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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
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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
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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
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By: I love Lemons
Great recipe. The sauce was great and full of flavor.
May 26, 2017
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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
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By: Dawn Fekete
Taste like an expensive dinner out. Rich, lots of flavor
March 07, 2017
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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
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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.
April 26, 2016
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By: EatingWell User
Good Basic Recipe Made this with the exception of using red onion in place of shallots and Greek yogurt. Sauce was very soupy and a little bland for my taste, but my boyfriend seemed to enjoy it regardless. I think next time I'll add some garlic, more pepper, and cut down on some of the liquids. Also, will remove the chicken breasts prior to stirring in the yogurt and mustard. I will definitely make this again with those few tweaks. Pros: Easy to modify, great base recipe Cons: Bland
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