SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE
This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!
Provided by SouthernBell2627
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
- Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
- Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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.
Nutrition Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29
CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE
This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .
Provided by Tee Lee
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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, about 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 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.
CHICKEN WITH CREAMY CHIVE SAUCE
Make and share this Chicken With Creamy Chive Sauce recipe from Food.com.
Provided by dbblhm
Categories Meat
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a slow cooker. In a med saucepan melt the butter over med heat. Stir in the dressing mix. Stir in soup, wine and cream cheese until combined. Pour over chicken in crock pot.
- Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce. Serve with flat noodle pasta and sprinkle with chives.
Nutrition Facts : Calories 295.8, Fat 17.6, SaturatedFat 9.2, Cholesterol 116.7, Sodium 467.8, Carbohydrate 3.1, Fiber 0.2, Sugar 1.6, Protein 27.1
CHICKEN IN PARMESAN CHIVE CREAM SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
- Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
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