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.
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Calories: 346kcal
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
Instructions
- Put the chicken breasts between sheets of plastic wrap and pound until they are 1/4 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
Serving: 1g | Calories: 346kcal | Carbohydrates: 14g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 1136mg | Fiber: 1g | Sugar: 3g