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. 


Prep Time: 15 minutes

Cook Time: 15 minutes

Chicken with Creamy Chive Sauce

Serves: 4


  • 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)


  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.


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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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! 🙂

    • 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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