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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 (797 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

11/08/2010
Anonymous

I was looking for something different for chicken, but that was healthy for 2 guys with heart healthy diets and came across this one. I read almost all the reviews and decided to try it. We all LOVED it and it was easy! I made cutlets and pounded them; substituted broth for the wine; substituted 4 Tbl chopped red onion and 1 minced clove of garlic for the shallots and chives. We love the onion and garlic flavor. I found the sauce to be perfect on the chicken and the mashed potatoes-plenty left, too. Not sure what a few reviewers meant by the sauce being too thin, it wasn't a thick gravy, but it was great. Maybe they didn't keep stirring or simmering long enough. I will definitely do this again, and again! We had it with garlic mashed potatoes, green beans and cranberry sauce. Had wheat rolls that were great to sop up the remaining sauce on our plates. Guests wanted the recipe, too, and continuously raved about the dinner!

Comments
09/29/2010
Anonymous

This recipe was GREAT. We didn't have chives and we added artichoke hearts to the recipe. It gave the sauce great flavor. Very easy. Will definately make it again!!

Comments
09/24/2010
Anonymous

I made this chicken on Sunday for a family dinner! EVERYONE loved it! I served it with mashed potatoes and sweet peas, really complimented the chicken. I took the advice of several other reviewers and went easy on the chives and didn't use quite so much chicken broth as I wanted the sauce to have the consistency of a gravy. The chicken was wonderfully tender and exceptionally tasty. I arranged it on a serving platter, and put the remaining sauce in a gravy boat so my guests could put it on top of their mashed potatoes.

Will definitely make again! You need to give this recipe a try!

Comments
09/09/2010
Anonymous

I love this recipe and I have made four or five times. It's my go-to when I have guests over for dinner during a busy week night.

Comments
08/30/2010
Anonymous

I did what other reviewers said and only used 1 cup of broth, I added mushrooms, and used reduced-fat sour cream. I didn't have any shallots so I substituted for finely chopped onions. It was a delicious way to make a creamy sauce without a lot of fat. Next time though, I might even cut down on the liquid a little more.

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