Chicken With Chive Sauce Recipes

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CHICKEN WITH CHIVE SAUCE



Chicken with Chive Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.

CHEESY CHICKEN AND CHIVE SAUCE



Cheesy Chicken and Chive Sauce image

This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta types such as fettuccini and large spirals.

Provided by BRADTHERESA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
5 skinless, boneless chicken breast halves - cut into strips
3 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
1 cup whole milk
2 tablespoons coarse grained prepared mustard
½ cup grated Parmesan cheese
½ cup fresh chives, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 7 g, Cholesterol 150.2 mg, Fat 30.9 g, Fiber 0.8 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 321.6 mg, Sugar 2.4 g

CHICKEN IN PARMESAN CHIVE CREAM SAUCE



Chicken in Parmesan Chive Cream Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions

Steps:

  • Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
  • Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE



Chicken Paillard with Chive and Mustard Sauce Diane image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

4 6 ounce chicken breasts, butterflied and pounded with a meat tenderizer to 1/4inch thick
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
3 tablespoons chopped shallots
2 ounces fine brandy
1/4 cup white wine
1 tablespoon Dijon mustard
3/4 cup veal stock
1/2 cup heavy cream
3 tablespoons chopped fresh chives

Steps:

  • Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
  • Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
  • breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
  • Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE



SautÉed Chicken Breasts With Creamy Chive Sauce image

This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!

Provided by SouthernBell2627

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
1/2 cup dry white wine
1 (14 ounce) can chicken broth
1/3 cup sour cream
1 tablespoon Dijon mustard
1/2 cup chives, chopped

Steps:

  • Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
  • Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
  • Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
  • Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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 Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29

CHICKEN WITH HERB SAUCE



Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

  • Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN



Cream Cheese, Garlic, and Chive Stuffed Chicken image

Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!

Provided by Eireann

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
  • Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
  • Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 2 g, Cholesterol 152.4 mg, Fat 30 g, Protein 30.3 g, SaturatedFat 17.2 g, Sodium 377.4 mg, Sugar 0.3 g

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE



Chicken Breasts with Chive and Mustard Sauce image

Provided by Michael Lomonaco

Categories     Chicken     Herb     Mustard     Poultry     Sauté     Wheat/Gluten-Free     Dinner     Chive     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

Steps:

  • 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
  • 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
  • 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
  • 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
  • 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
  • Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
  • For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE



Chicken With Creamy Mustard Chive Sauce image

This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .

Provided by Tee Lee

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
2 teaspoons extra virgin olive oil
1 teaspoon extra virgin olive oil
2 large shallots, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

Steps:

  • 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.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Add the chicken and cook until golden brown, about 2 minutes per side.
  • Transfer to a plate, cover and keep warm.
  • 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 salt; bring to a 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 sour cream and mustard until smooth; turn the chicken to coat with the sauce.
  • Stir in chives and serve immediately.

CHICKEN BURGERS WITH CHIVE SAUCE



Chicken Burgers With Chive Sauce image

Provided by Pierre Franey

Categories     lunch, burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, about 1 pound
1 1/2 cups fine fresh bread crumbs
1/2 cup fresh or canned chicken broth
1/4 cup heavy cream
2 tablespoons finely grated onion
1/2 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
4 tablespoons butter
2 tablespoons finely chopped chives

Steps:

  • Cut chicken into 1-inch cubes.
  • Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add 1/2 cup bread crumbs, 1/4 cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
  • Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about 3/4 inch thick.
  • Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
  • Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
  • Stir in chives and pour sauce over the burgers

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 531 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN WITH GOAT CHEESE AND CHIVES



Chicken with Goat Cheese and Chives image

Categories     Chicken     Sauté     Low Carb     Quick & Easy     Goat Cheese     Chive     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

2 tablespoons soft fresh goat cheese (such as Montrachet)
1 tablespoon chopped fresh chives or green onion tops
2 tablespoons chopped fresh parsley
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth

Steps:

  • Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
  • Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.
  • Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.

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From sugarmaplefarmhouse.com


BRAISED CHICKEN WITH POTATOES AND CHIVE BUTTER SAUCE
Bring a pot of salted water to a boil and boil the potatoes until barely fork tender (they will continue to cook in the oven with the chicken). Drain and set aside to cool. Once they cool, cut them in half. Heat the olive oil in a large braiser set over medium high heat. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.
From themodernproper.com


CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE RECIPE
For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika.
From cooksrecipes.com


CREAMY CHIVE CHICKEN RECIPE | HELLOFRESH
Stir in half the chives. Set aside. 4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate.
From hellofresh.com


SEARED CHICKEN BREASTS WITH LEMON & GARLIC CHIVE SAUCE
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the demi-glace, ⅔ of the garlic chives, 1 tbsp lemon juice and ⅓ cup water (double the lemon juice and water for 4 portions). Bring to a simmer and cook, scraping any fond from the bottom of the pan, 2 to 3 minutes, until reduced; season with the remaining lemon juice and S&P to taste.
From makegoodfood.ca


PARMESAN CRUSTED CHICKEN WITH A CREAMY LEMON-CHIVE SAUCE
Rinse chicken breast halves with water and shake off excess. Dip both sides of chicken breast halves in the cracker and cheese mixture. Heat 2 tbsp of oil over medium high heat in a skillet. Add the chicken breast halves and cook for 3-5 minutes per side, or until it reaches an internal temperature of 165 degrees.
From iwashyoudry.com


CHICKEN & CREAMY CHIVE SAUCE RECIPE | HELLOFRESH
download icon. download icon. 1. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer and …
From hellofresh.co.nz


CHICKEN WITH CREAMY LEEK-CHIVE SAUCE RECIPE - CUISINART.COM
Sauté over medium heat until tender, about 2 or 3 minutes. Set aside. Mix Chicken Soup Cream, evaporated milk or whole milk, white wine, salt, black pepper and minced garlic in a pan and start cooking for about 8 minutes or until sauce thickens a little bit. Add the sautéed leeks, scallion and sliced chicken and cook for about 3 more minutes.
From cuisinart.com


CHICKEN WITH CREAMY CHIVE SAUCE - BIGOVEN.COM
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.
From bigoven.com


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