I am always looking for ways to change up the typical chicken dinner. For some reason, chicken has a bad reputation for being boring, but really it is a wonderful protein that can be used with so many flavors. What I also love is that if you find something that works well for chicken, most likely it will work well for white fish as well!

This recipe has gotten a lot of rave reviews and I wanted to try it, but it involved sour cream and chives.  Sour cream is a big no-no when it comes to my husband and yogurt is even worse! I also wasn’t sure what his take on chives would be. The result was a winner loved by all. He actually commented on how he thought the sauce was milder and didn’t have as strong a taste as he thought. Oh, I forgot to mention he hates Dijon as well. My daughter loved the meal as well. I gave her some freshly chopped chives to sprinkle on top herself and the child probably downed an extra 3 tablespoons of chives that way. Who would have thought chives were the way to a two and a half year old’s heart?

Serve over mashed potatoes, rice, or pasta.

Chicken with a Creamy Chive Sauce

Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (about 1 lb)
• 1 tsp salt, divided
• 1/4 cup plus 1 Tbsp all-purpose flour, divided
• 3 tsp extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 14oz. can reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream (or Greek yogurt)
• 1 Tbs Dijon mustard
• 1/2 cup chopped chives

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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″. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup of flour in a shallow dish and dredge chicken in it. Discard the excess flour.

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.

Heat the remaining 1 teaspoon oil in the pan over medium0high 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 the wine, broth, and the remaining 1/2 teaspoon salt; bring to boil, stirring often.

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 the sour scream and mustard until smooth. Turn the chicken to coat with the cause and stir in the chives.

Nutrition

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

Source: Eating Well, originally seen on Gourmet: Day to Day