Chicken with Creamy Chive Sauce

Holy cow. What a yummy dish! I was more than pleasantly surprised at how great this chicken turned out. It is reminiscent of my pork tenderloin with mustard cream sauce, being that it’s a creamy sauce with Dijon mustard but much healthier I can assure you. My husband who seems to be able to sniff out and dislike anything under 1000 calories absolutely loved this chicken. I served it with crash hot potatoes and they picked up the extra sauce perfectly. 

Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chicken with Creamy Chive Sauce

Serves: 4

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
  • 1 teaspoon kosher salt, divided
  • 1/4 cup plus 1 tablespoon all-purpose 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 chicken broth
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 cup chopped chives, (about 1 bunch)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving :244 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 72 mg Cholesterol; 1 g Carbohydrates; 26 g Protein; 0 g Fiber; 679 mg Sodium; 334 mg Potassium

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This entry was posted in 500 Calories or less, Chicken Dishes, General Announcements, Quick and Easy Recipes. Bookmark the permalink.

17 Responses to Chicken with Creamy Chive Sauce

  1. Lauren says:

    Wow, that looks SO good! I actually just had a chicken-with-dijon-sauce entree at a restaurant last weekend and was planning on looking for a similar recipe. Looks like you did the work for me! 🙂
    -Lauren

    • Jessy says:

      I do what I can! haha. I was suprised at how nicely the sauce coated the chicken. Let me know what you think, I’m sure you will be a fan!

  2. Carrie says:

    I made this yummy dish 2 nights ago and loved it! It tasted so good I was surprised that it was so low in calories. It even tasted better yesterday for left overs. I served mine with green beans and mashed potatoes. The cream sauce was great on top of the potatoes. Thanks for sharing the recipe!

  3. Maryanna says:

    ::drool:: This looks divine! And I love that it’s only 300 calories!

  4. Maeghan says:

    This looks great! It’s definitely getting added to the weeknight menu!

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  6. Hezzi-D says:

    I made this last night and it was great! I added a light sprinkle of lemon juice with just brightened up the sauce. I love that it’s so creamy but doesn’t have all the fat. Thanks for sharing!

    • Jessy says:

      Yay! I’m so glad you liked it too. I think it’s going back on the menu next week. lol. 🙂 I may just take your idea and add a squidge of lemon juice too.

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  9. Jessica says:

    This was great, thanks for sharing!

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