Sauteed Chicken Breasts with Creamy Chive Sauce


Talk about excellent quality this recipe was all that!  Ted said it made him think of cracker barrels country fried steak.   The sauce has cooking sherry and shallots which to me always seem to be a hit!   This one was a real winner!  I served this with the new favorite Pappardelle’s brand gnocchi. They are so amazingly delicious, check them out at


    • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
    • 1 teaspoon kosher salt, divided
    • 1/4 cup plus 1 tablespoon all-purpose flour, divided
    • 3 teaspoons extra-virgin olive oil, divided
    • 2 large shallots, finely chopped
    • 1/2 cup dry white wine
    • 1 14-ounce can reduced-sodium chicken broth
    • 1/3 cup reduced-fat sour cream
    • 1 tablespoon Dijon mustard
    • 1/2 cup chopped chives, (about 1 bunch)


  • 1Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
  • 2Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
  • 3Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
  • 4Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Original Recipe at Eating Well


Published by