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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 thermometer reads 170°. Serve with rice.
Nutrition Facts
1 each: 323 calories, 20g fat (7g saturated fat), 103mg cholesterol, 134mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 26g protein.

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  • slt1214
    Aug 25, 2009

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  • hucklebunny
    Oct 22, 2007

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