Sauteed Chicken Breasts with Creamy Chive Sauce

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

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...

Sauteed Chicken Breasts with Creamy Chive Sauce Recipe

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100 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce

09/25/2009

Anonymous

I made this (just 2 half breasts) for my husband and I - it is nice and easy. He commented how tender the chicken was (amazing what pounding can do.....) It made ALOT of sauce and I would have liked it to thicken more. I didn't have shallots so used three Tbls of diced red onions. It was very tasty, a nice mild flavor - served it with a rice side dish and steamed asparargus and spooned some of the extra sauce on the asparagus. Will definitely make it again.

Anonymous, East Greenwich, RI

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09/25/2009

Anonymous

My family really liked this and it was easy to make. Nothing exceptional, but just a little different twist on chicken.

Sharon, Little Rock, AR

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09/25/2009

Anonymous

Very good and easy. Tons of sauce. I served over rice. I chopped the chicken into pieces before cooking instead of dealing with the pounding flat.

Anonymous

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09/14/2009

Anonymous

Delicious! Usually I tend to stray away from recipes in which sour cream is used due to the strange taste even overdoing it a little bit leaves. This recipe didn't have that taste at all! I'll definitely make this again.

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