Condiment

Sauteed Chicken Breasts with Creamy Chive Sauce

Golden chicken breasts sizzle in olive oil until perfectly browned, then bathe in a silky sauce of shallots, white wine, and broth enriched with tangy sour cream and bright mustard. Fresh chives finish the dish with a burst of green flavor and delicate crunch.

Recipe and photo by EatingWell, shared here with credit. View the Original

Sauteed Chicken Breasts with Creamy Chive Sauce
Total
25 min
Prep
15 min
Cook
10 min
Serves
2

Nutrition per Serving

Calories
257
Protein
26g
Carbs
12g
Fat
9g
Fiber
1g
Sugar
1g
Sodium
634mg

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
  • 1 tsp kosher salt, divided
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 3 tsp 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 tbsp Dijon mustard
  • 1/2 cup chopped chives, (about 1 bunch)

Instructions

  1. Place 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.
  2. Heat 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.
  3. Heat 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.
  4. Return 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.