Recipe of the Week: Sautéed Chicken Breasts With Creamy Chive Sauce

Recipe from Everyday Health

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins


  • 4 piece(s) chicken, breast, boneless, skinless, (about 1 pound), trimmed of fat
  • 1 teaspoon salt, Kosher, divided
  • 1/4 cup(s) flour, all-purpose
  • 3 teaspoon oil, olive, extra-virgin, divided
  • 2 large shallot(s), finely chopped
  • 1 tablespoon flour, all-purpose
  • 1/2 cup(s) wine, dry white
  • 14 ounce(s) broth, chicken, less sodium
  • 1/3 cup(s) sour cream, reduced-fat, organic
  • 1 tablespoon mustard, Dijon
  • 1/2 cup(s) chives, fresh, organic, chopped, (about 1 bunch)

Recipe Tip:

  • Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
  • Always buy broth in cardboard containers instead of cans
  • Look for an all-natural sour cream with minimal added ingredients.


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 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.