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 (810 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


Really liked this recipe. Hubby doesn't like chives, so I just sprinkled some on mine. Since it is just the two of us, I diced the leftover chicken. I combined the leftover chicken and sauce with hot cooked pasta (or noodles) to make another meal.

Everyone ages 1-34 loved!

I made this tonight and loved loved loved it! It took me a little longer to make than it likely will in the future because I was double-checking the recipe every ten seconds, but even at that is was quick. I made the extra effort to have cooking white wine on hand and it was well worth it. My 18 month old, 4 year old and 6 year old all loved it as well. Highly recommend!!

kid friendly, easy, low-cost,

very tasty!!! Will definitely make again. All of my family enjoyed it. Maybe not as much salt next time (was a little bit too salty).


very good!! I agree with a little less mustard b/c it goes a long way. Served with rice pilaf, the sauce with the rice was great.


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!


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