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 (812 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...

108 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce


great recipe...i followed it to the 't' and could've have asked for a tastier dinner. Looking forward to making it again.


This was very good, my husband is a picky eater and he loved it. He didn't even notice the Dijon mustard, which he hates.Made garlic and dill mashed potatoes to go with it and used some sauce as gravy, yummy, will be making this again.


I haven't made it yet, but would like to know how to substitute the wine. I don't keep wine on hand and really don't like the taste.

Linda, Texas

Comments (1)


jamesable12 wrote 4 years 5 weeks ago

Substitute low sodium chicken stock. That'll do the trick.


Loved it! Followed the recipe as stated except added baby bella's and some crushed red peppers. Loved by all and great over rice.


not sure if i made this right.. the wine was sort of overwhelming for me. but i'm not a big wine person. Also, are you supposed to put the chicken in the same pan and the wine/broth mixture?? and THEN add the sour cream and mustard? didn't seem correct to me because there was so much wine / broth when i added the chicken. i'm not a great cook, although i try, but i probably did something wrong here. i gave the recipe 3 stars because i don't think i made it correctly.. and it looks yummy in the picture atleast!


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