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 (810 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


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!


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.


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.


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.


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!


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