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 (849 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...

111 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce


I will make this again! We grilled whole thighs for two reasons - it IS summer and I can’t keep him away from the grill and I prefer using the meat’s natural juices instead of adding fat (olive oil) to boneless skinless breasts. To keep the fat and calorie count low just remove skin after cooking, before adding sauce.
I used a fresh sweet onion (including greens) instead of shallots because a previous comment said the shallots were a bit strong/bitter, so the sauce was slightly sweet and very tasty!
French bread for dipping was a wonderful suggestion. S.O.S. made from this sauce, picked chicken & French bread was a wonderful lunch the next day.


Easy to replicate and was delicious!


I agree that the breast were very moist, but if I make this recipe again I will use less shallots. Their flavor overpowered anythign else and was almost bitter.


I made this dish last night for a dinner party. Very easy to make. Chicken came out juicy and the sauce was light. Was a huge hit, even for my "picky eater" friend. Would recommend to anyone! Just make sure your skillet heat is up high enough to brown the chicken.

My grocery store actually had thin breasts already cut so I could avoid the first step!


This turned out great! I made a couple of modifcations. I was out of white wine, so i used chicken broth instead - I also decreased the amount of liquid to one full cup total for the broth. I also used Tabasco brand mustard - for a little extra zing. The sauce turned out perfectly. I went easy on the onion, since I was feeding it my 2 year old. She loved it! I found the recipe quick, easy and flavorful - it will become a regular menu item at my house!

Comments (1)


jamesable12 wrote 5 years 22 weeks ago

For those who prefer to cook without wine ( myself included) I always use a broth of some type or the other, no complaints from anyone.

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