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

Very tasty. I may increase the mustard next time, to give the sauce a little zip, but not so much that it dominates.

Jeanne, Grosse Pointe Woods, MI

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09/25/2009

Anonymous

This recipe is a definite winner for us! I added sliced mushrooms to the sauce and it gave the sauce some texture. Makes for a great romantic dinner menu. Also great with a glass of wine.

Tina, Atlanta, GA

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09/25/2009

Anonymous

This is so quick and easy....great for a delicious week night dinner. I like serving it with roasted asparagus and potatoes.

Jennie, Minneapolis, MN

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09/25/2009

Anonymous

Good recipe just be sure not to put too much salt like I did. I actually served this over egg noodles with brocolli.

Stephanie W., Vancouver, WA

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09/25/2009

Anonymous

I followed the recipe almost exactly except I substituted AP flour for Whole Wheat flour. The color of the chicken came out nice as a result. I used regular brown mustard instead of dijon since I already had it on hand. The flavor of the sauce was good. The chicken was very tender. I will make this again sometime.

Tara, Houston, TX

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