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Chicken Breasts with Chive Creamy Sauce

Chicken Breasts with Chive Creamy Sauce
Written by Lorna C

Everybody has had a dish from their childhood for when the family descended. Chicken Breasts with Chive Creamy Sauce was mine. The soft moist chicken covered in a creamy sauce served with boiled potatoes or a bed of rice made this a good memory. Since I starter cooking this recipe, it has become a favourite of my children and now my grandchildren. On a cold day, this fills the house with a warming aroma that I swear puts people in a good mood. Add some lovely Bravo Green Beans or Braised Peas with Prosciutto. The Braised peas may be a strange option but peas go well with the sauce and other veg and the prosciutto is perfect with chicken.

Chicken Breasts with Chive Creamy Sauce

Chicken Breasts with Chive Creamy Sauce

A family favourite that is so packed full of flavour, you will have requests to cook it again.
4.41 from 69 votes
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Course: Main Dish
Cuisine: French
Keyword: Chicken, Dairy, Sauce, Stock, Vegetables
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 381kcal



  • 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 non-stick skillet over medium-high heat. Add the chicken and cook until golden brown. 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.
  • Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt and bring to a boil, stirring often.
  • Pan fry the mushrooms until soft and golden brown and add to the chicken.
  • Return the chicken and any meat juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the centre.
  • Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
  • Stir in chives and serve immediately.


All profits are donated to Animal Rescue Charities.


Sodium: 993mg | Sugar: 2g | Fiber: 1g | Potassium: 489mg | Cholesterol: 107mg | Calories: 381kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 16g | Protein: 37g | Carbohydrates: 14g