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Sauteed Chicken Breasts with Creamy Chive Sauce

  • 35 m
  • 35 m
EatingWell Test 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.”


    • 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)


  • 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.
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