Sauteed Chicken Breasts with Creamy Chive Sauce

December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.2 (812 votes)

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.

"This is by far one of my all time favorite dishes! I followed the recipe pretty much to a T but used a little less mustard and a little less chives. Everything was amazing! I loved the sauce! I used mashed potatoes and green beans for my...

108 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce


This is one of my favorite dinners. It's a bit of a pain to make but so good. I buy chicken cutlets which are already sliced thin to skip the pounding step.

Absolutely Delicious

A great recipe that is fairly quick, uses only one pan and healthy too. This is an east yet rich tasting dish that I would definitely serve to company!

Tastes like comfort food!

DELICIOUS! I followed the recipe exactly, except I took the chicken out of the pan when I added the cream and then added the chicken back in. Also, I used Greek yogurt in place of sour cream because it adds more protein, is a much healthier option, has the same flavor and texture, and is what I had in the fridge. I will DEFINITELY add this as a dinner staple.

Easy, delicious, good leftovers
Amazing Meal!

I decided to make these on a whim, and I'm really glad I did! Since I'm not a cook in the slightest, it took me way longer than 35 minutes (closer to an 1 hr+); it took me longer because I'm new to cooking and my pieces of chicken were THICK (I didn't tenderize them). However, it was well worth the effort. I wouldn't consider this cheap, but it wasn't breaking the bank either, so it's doable on a weekly/bi-weekly basis.

I did make adjustments according to what I already had, so I didn't buy every single thing on the ingredients list. Instead of shallots I used 1/2 a large onion (diced) and 1 clove of garlic (minced) and I omitted the wine. I also used green onions instead of chives (but next time I'll try chives), and I ended up using a bit more olive oil and salt. It was GREAT.

Whether you're a skilled cook or new to cooking, I think this recipe is worth a good try (whether you follow this recipe to a "T" or you modify it). It can easily feed four (maybe five!) people and the sauce can be used with mashed potatoes and corn too. This is definitely one meal I will try and try again because it just ROCKED.

Make this meal!!!

reasonably priced, delicious, easy
What to substitute for wine? Help!

I have yet to make this meal, but I read every single review, and it seems to be amazing (to a "t" or with modifications).

However, I'm not a fan of wine in the slightest, and I've noticed people swap it out for chicken stock. So would I add the chicken stock AND chicken broth together?

I'm new to cooking, and I really don't want to mess up something that seems delicious. Any help would be great!

-- Allison

Comments (1)


_75947 wrote 1 year 45 weeks ago

I hate wine myself but I have

I hate wine myself but I have to tell you, you wont even taste the wine. You chicken broth overpowers it completely.

The only thing I would be able to think of to swap the wine is water or white vinegar. But I'm no expert cook.

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