Sauteed Chicken Breasts with Creamy Chive Sauce

Sauteed Chicken Breasts with Creamy Chive Sauce

109 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

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)


  • 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 109

March 25, 2017
profile image
By: Dawn Fekete
Taste like an expensive dinner out. Rich, lots of flavor
March 07, 2017
profile image
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
profile image
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
profile image
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
November 27, 2015
profile image
By: EatingWell User
Great, easy, healthy and delicious I have made this dish many times. I reduce the broth and wine a bit to make it more creamy. I also remove the chicken prior to adding the sour cream, then add it back in. Works very well with roasted broccoli, just pour the additional sauce on the florets!
March 31, 2015
profile image
By: halfnelson47
I like this as I can make it, vegan. I used less salt and added more garlic. Yes the wine can be reduced, that intensifies the flavor and helps thicken. Are you using chix stox, not water to mix your thickening agent? You can tweek the seasoning to suit your taste. I do like simple. So did my children! Thanx for sharing!raf
November 09, 2014
profile image
By: EatingWell User
Terrible! Bland dish with terribly thick sauce. Our entire family disliked this recipe as it was tasteless and the chicken was ruined by the thick sauce. Pros: nothing good about this recipe Cons: Would not make again!
September 13, 2014
profile image
By: EatingWell User
Deliciously healthy For those who think the sauce is too thin - just boil the wine and broth mixture for a few minutes before adding the chicken will reduce and become even better (don't skip adding the flour with the shallots - in fact, make it a heaping tablespoon) Pros: Easy, healthy, yummy Cons: None really
August 31, 2014
profile image
By: EatingWell User
Can I use red wine instead of white wine?? I really want to try this one.. Reply please.