Changing for the better, one bite and (deep) breath at a time.

Sunday, September 25, 2011

Sauteed Chicken Breast with Creamy Chive Sauce

As the seasons change and it gets (hopefully) cooler, many of us crave hearty dishes for dinner. This recipe, adapted from EatingWell's Sauteed Chicken Breast with Creamy Chive Sauce, tastes like gourmet comfort food but is extremely easy to make. I ended up doubling the sauce, though I did not reflect it in the quantities below, and used it as a topping for steamed carrots. We are definitely sauce people around here, and this recipe was great!

Sauteed Chicken Breasts with Creamy Chive Sauce


  • 4 boneless, skinless organic chicken breasts, (about 1 pound), trimmed of fat
  • 1 teaspoon sea salt, divided
  • 1/4 cup plus 1 tablespoon whole wheat 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 organic chicken broth
  • 1/3 cup reduced-fat sour cream (I used regular organic)
  • 1 tablespoon Dijon mustard
  • 1/2 cup chopped chives, (about 1 bunch)


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.

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.

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.

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.

We served it with organic corn from the farmer's market topped with a bit of pasture butter, lit some candles, and pretended it was cold outside!



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