I followed this recipe and did not get the creamy sauce that was promised. Mine is very liquidy. It's sitting on the stove right now while I decide what to do with it. I'm very disappointed as I can't remember the last time a recipe I followed went so badly. I will not be making this again.
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
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.
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!
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.
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!!!