Thursday, January 5, 2012

Sauteed Chicken Breasts with Creamy Chive Sauce

I wasn't planning on sharing this recipe with you. I really wasn't. Which is why you'll have to forgive me for the lack of and poor quality photos. But seriously, I took one bite and was like- wow. This is yummy. I must share.

I found the recipe on You can find the original recipe here.

Sauteed Chicken Breasts with Creamy Chive Sauce
{Serves 4}

1 to 1 1/2 pounds boneless skinless chicken breasts (2-4 breasts depending on their size)
salt to taste
3 teaspoons olive oil, divided
1/4 cup + 1 tbsp. flour
2 large shallots, finely chopped
pepper to taste
1 3/4 cup chicken broth (or one 14 oz. can)
1/2 cup dry white wine
1/3 cup light sour cream
1 tbsp. dijon mustard
1/2 cup chopped chives or green onions
(1 tbsp corn starch)
(1 tbsp cold water)

Between layers of plastic wrap, use mallet to pound out chicken breasts to 1/2 inch thickness. Season both sides with salt, then dredge in flour.

Heat 2 teaspoons olive oil in large skillet over medium high heat and cook until golden brown on each side. Transfer to plate and cover.

Heat remaining 1 tsp of oil in the skillet and add shallots. Cook about 1-2 minutes. Then sprinkle with remaining 1 tbsp. flour and toss to coat.  Add in pepper, chicken broth and wine. Bring mixture to rapid boil, stirring frequently.

Reduce heat to low, add chicken breasts back in and simmer uncovered for 6 minutes, until chicken is no longer pink in center. Add in sour cream and dijon mustard. If sauce is not thick enough to your liking, whisk the corn starch and cold water in a separate dish and add to sauce. Stir in chives or green onions and serve immediately.

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Nikki Correa said...

NOM NOM... this sounds DEE-LISH-OUS... wow spelling it like that really just doesn't work... Delicious :)

new jersey roofing companies said...

that's great and i just love creamy chicken i have tasted it on my friends house but never made on my own home but now i will try it by using this recipe.