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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 (782 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.



READER'S COMMENT:
"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...

102 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce

02/27/2013
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!

Comments
02/19/2013
Anonymous
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
Comments
02/17/2013
Anonymous
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
Comments
02/17/2013
Anonymous
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)

58 comments

 
_75947 wrote 49 weeks 3 hours 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.

01/10/2013
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.

Tasty
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