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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 (796 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...

105 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce

08/11/2010
Anonymous

My family really like it but I thought it was ok. If I make it again, I will use 1/2 the broth and maybe use real sour cream. That, I think, is why the sauce was so anemic looking. I had to wisk it to get the light sour cream to incorporate. I like the idea of adding garlic and mushrooms.
Sharan

Comments
08/09/2010
Anonymous

I made it last night and it was wonderful! I did make some changes: Double the wine, sour cream and Dijon mustard. I also added two chop garlic cloves when the shallots had finished cooking. The extra sauce was great over rice!

Comments
08/05/2010
Anonymous

Very tasty - too much sauce - I think amount of chicken broth can be reduced, so you would not waste the sauce. - I added mushrooms. Have made twice very quick.

Comments
08/04/2010
Anonymous

Chicken was awesome, but I just could NOT get the sauce to work, way too runny, tried reducing it but it didn't ever look close to the picture, more like a soup, plus the sour cream was floating around in these little clumps, not very appetizing, I had high hopes for this dish and I think I'll try it again with several modifications

Comments (1)

58 comments

 
jamesable12 wrote 3 years 27 weeks ago

As for the sauce/soup you refered to, I can suggest mixing some of the cooled sauce or just enough water to dissolve) with a teaspoon or two (depending how thin it is) of arrowroot, or twice the amount of flour (I prefer the arrowroot) & whisk it together, add it backto the pot and return to heat until it thickens. Also a whisk will help to smooth out the sour cream problem you had. Hope this helps, just try it again. Good luck.

06/07/2010
Anonymous

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.

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