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 (838 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...

110 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce

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 (2)


Anonymous wrote 19 weeks 2 hours ago

I just replace the wine with

I just replace the wine with chicken broth - I am scared to cook with wine, so I just replace it :)

_75947 wrote 2 years 27 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.

Love it. And so did the kids

This was popular with everyone in the family. My daughter had fun helping me cook it and my son actually ate it all, which is saying something because he is a picky eater. Even my 16 month old polished this off.
I served this with a simple leafy salad as it is summer at the moment. But thumbs up from here.

Sauce is Divine!

I bought the thin sliced chicken cutlets to save time. This recipe makes a ton of heavenly sauce. I served this with mashed potatoes but it would be great with crusty bread, rice or noodles. Fantastic weeknight meal.

quick, easy, yummy

Made this for dinner today as my hubby and I are trying to eat healthier and in our culture, dishes are tasty but not very healthy.
I used 1 chicken breast for the 2 of us as it was very big, so adjusted ingredients accordingly. I didn't use salt as my chicken stock already contains salt, i used natural yoghurt and cream (to tone down the tanginess) as I didn't have sour cream and dried parsley flakes as i don't have chives. I served it with mashed potatoes and a leaf salad containing sweetcorn with a caesar salad dressing. It was very tasty, quick to make and i'll be making it again but hopefully with the sour cream! Thank you!

Quick to prepare

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