Name: Chicken with Creamy Chive Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts pounded to 1/4 inch thick (or you can buy 8 thin slices chicken breasts); 1 t. salt; 1 t. pepper; 1 t. garlic powder; 1/4 c. flour; 1 T. olive oil, divided; 2 large shallots, chopped; 4 garlic cloves, minced; 1/2 c. dry white wine; 1 1/2 c. chicken broth; 1/3 c. light sour cream; 1 T. Dijon mustard; 2 t. fresh squeezed lemon juice; 1/3 c. fresh chopped chives plus more for garnishing

We eat chicken at least once a week because it's easy to make and it really takes on any flavor it's cooked in. Unfortunately, I've been running out of ideas for my chicken. I've made countless enchiladas, burritos, Asian chicken cuisine, chicken Parmesans, and chicken soup. I was dying for something different and it came to me in the form of Chicken with Creamy Chive Sauce.

Now I like the idea of cooking with fresh herbs and I try to grow chives in my garden every year. They don't grow so great but I usually am able to get several cuts out of them. I want to say that in the case of this recipe you really need to use fresh chives to get the flavor instead of relying on dried ones.

Over the past few months I've been avoiding creamy sauces because of the fat content. Fortunately for me, this was a light creamy sauce and it was different from a lot of the other cream based sauces I've made. The base of the sauce is dry white wine, garlic, and chicken broth. Then it gets jazzed up with shallots, sour cream, Dijon mustard, and the chives.

Everything you need to make Chicken with Creamy Chive Sauce

The Dijon mustard gives the sauce a nice bite while the chives and shallots add a ton of flavor. The creaminess comes from sour cream which is so much lighter then the heavy cream I put in many of my other sauces. I ended up simmering the sauce for a little longer then recommended in order to get it thick and sticking to the chicken which made it really flavorful.

I also added a light sprinkle of lemon which added a brightness to the creamy, tangy sauce. This chicken is great served over top of rice or mashed potatoes because the sauce livens up either one of those plain side dishes. This is a quick and easy meal that's perfect for weeknights.

Pro Tips & Substitutions:

If you don't have chicken breasts try using thin sliced boneless pork chops instead!
If you don't want to add wine you can simply increase the amount of chicken broth by ¼ cup.
Pounding chicken breasts can be a pain. To save yourself some time (and effort) look for thinly sliced chicken breasts at the market! They generally cost the same amount and work perfectly in this recipe!

Yield: Serves 4

Chicken with Creamy Chive Sauce

Thinly sliced chicken breasts cooked in a creamy sauce that has a brightness from fresh lemons, a bit of a bite from Dijon mustard, and plenty of flavor from fresh chives.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

4 boneless, skinless chicken breasts pounded to ¼ inch thick (or you can buy 8 thin slices chicken breasts)
1 t. salt
1 t. pepper
1 t. garlic powder
¼ c. flour
1 T. olive oil, divided
2 large shallots, chopped
4 garlic cloves, minced
½ c. dry white wine
1 ½ c. chicken broth
⅓ c. light sour cream
1 T. Dijon mustard
2 t. fresh squeezed lemon juice
⅓ c. fresh chopped chives plus more for garnishing

Instructions

Put the chicken breasts between sheets of plastic wrap and pound until they are ¼ inch thick. Sprinkle with salt, pepper, and garlic powder then dredge in flour.
Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Add the chicken and cook 3-4 minutes per side, or until golden brown. Remove chicken from the pan and put on a plate. Keep warm.
Heat the remaining olive oil in the same skillet. Add the shallots and garlic cooking for 1-2 minutes, scraping the bottom to get the brown bits. Sprinkle with 1 tablespoon of flour and stir to coat.
Add the wine and broth to the skillet and bring to a boil. Return the chicken to the pan and reduce to a simmer.
Cook until the chicken is heated through, about 3-4 minutes. Stir in the sour cream, mustard, lemon juice, and chopped chives. Flip the chicken to coat in the sauce.
Serve the chicken with a spoonful of the sauce and fresh chives sprinkled on top.

Notes

Recipe adapted from Gourmet Day to Day

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 110mgSodium: 1136mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 41g

Comments

Cheese Curd In Paradise

March 02, 2020 at 10:44 am

I love chives and the ingredients in this sound amazing! I know that my husband and I would love this!

Jessica Collazo

February 29, 2020 at 10:12 pm

I love everything that is creamy I don't know why this chicken looks so delicious

Anne Lawton

February 29, 2020 at 5:12 pm

This looks so good. I will be making this real soon

Karen

February 28, 2020 at 8:28 pm

Chives are the one thing I can grow! Plus, I love their flavor. This sounds delicious!

Colleen - Faith, Hope, Love, & Luck

February 28, 2020 at 5:05 pm

I'm going to have to go out right now and buy some chicken breasts! This looks amazing!!!

Amy (Savory Moments)

February 28, 2020 at 2:17 pm

This will be a perfect recipe for when our herb garden is growing. We get so many chives each year!

Erin Vasicek

February 28, 2020 at 7:18 am

I have chicken marinading for dinner tonight already but I wish I didn't because I want this instead!

Chicken with Creamy Chive Sauce