I have made this recipe exactly as it appears and it is delicious--another time I didn't have the wine on hand so I used 2 oz. of gin to deglaze the pan (after sauteeing the shallots) and upped the amount of chicken broth a bit--so great!
Sauteed Chicken Breasts with Creamy Chive Sauce
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.
109 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce
I love the recipe it was bursting with flavor... was unable to find any shallots but i used green onions... i omitted the the wine and added mushrooms and garlic to sauce just because i love them both and I ate the dish with mash potato... nice and filling but not heavy
This sauce was soooooooo good. I usually eat half a chicken breast but with this sauce I couldn't help but eat a whole breast to myself - with no shame! The only two things I omitted were the dry wine (because I'm underage, ha) and the chives, because I didn't have any. I also used green onions instead of shallots, but it was still delicious. I paired this with cauliflower mash and green beans and they really went well with the chicken and helped keep the overall meal a light and healthy one.
This was one of the first EatingWell recipes I tried and I am a die hard fan of it. First of all I love chives so that had me sold instantly. The first time I made this recipe I did not have white wine on hand but some Marsala wine which I used instead. It changed the flavor a bit but still came out tasting great! I prefer the sauce to be a little thicker so I generally add a little more sour cream and less broth and I have used onions in place of the shallots and the flavor is the same. Overall this is a light dish, but I love to have it with mashed potatoes and drench them in sauce!! It's definitely worth your time! :)
Definately a keeper. Sauce tasted amazing. Great for a regular week night or for company. If I were serving it to company, would want to thicken the sauce up a bit by adding a little less broth or increasing the amount of flour or sour cream.