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Chicken with Chive Sauce

 Chicken with Chive Sauce
Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken breast halves
  • 4 tablespoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 3/4 cup minced chives
  • 2 tablespoons all-purpose flour
  • 1/4 cup chicken broth
  • 2 cups half-and-half cream
  • Pinch ground nutmeg
  • Salt and pepper to taste
  • Hot cooked rice


  • In a large skillet, brown chicken in 2 tablespoons oil for 3-4
  • minutes on each side. Remove and keep warm. Saute mushrooms and
  • chives in remaining oil for 2 minutes. Stir in the flour. Gradually
  • whisk in the broth until blended. Stir in the cream, nutmeg, salt
  • and pepper. Bring to a boil; cook and stir for 2-3 minutes or until
  • thickened.
  • Return chicken to the pan; turn to coat. Cover and simmer for 7-9
  • minutes or until a meat thermometer reads 170°. Serve with rice.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 323 calories, 20 g fat (7 g saturated fat), 103 mg cholesterol, 134 mg sodium,

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Chicken with Chive Sauce (continued)

Nutritional Facts: 5 g carbohydrate, trace fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.