Chive Cream Sauce and Pan-Fried Chicken Breast

I found a recipe for something similar to this a few weeks ago and thought it looked tasty.  I finally got to it last night on my monthly meal plan and man, am I glad I put it on there!  It turned out to be a very light cream sauce, with a ton of flavor, that went beautifully with the pan-fried (but still healthy) chicken and balsamic roasted asparagus.  This would probably also be amazing over fish.  I know it looks like a lot of steps, but it’s really not.  I just broke it down super simply so that it’s easier to take one step at a time.

Recipe – Serves 4

1 lb chicken breasts

1/4 c plus 1 T flour, divided

3 t olive oil

3 bunches green onions, chopped, whites and greens divided

1/2 c dry white wine (I used a chardonnay)

1 14 oz can reduced sodium chicken broth

1/3 c light sour cream

1 T Dijon mustard

salt

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and pound out until they are approximately 1/2″ thick, using a can (like the chicken broth) or a pan.
  2. Season each side of the chicken breasts with a dash of salt.
  3. Using a shallow baking dish (or even a plate) with the 1/4 c flour, coat the chicken breasts in the flour, and discard any excess.
  4. Put 2 teaspoons of oil in the bottom of a pan and get it hot.
  5. Once it’s hot, pan fry the chicken breasts until brown on each side, about 2 minutes per side.
  6. Set the chicken breasts aside, and keep warm.
  7. Add another teaspoon of olive oil to the pan and throw the whites of the onion in.  Scrape any brown bits from frying the chicken up off the pan, and continue to move the onion around until golden brown.
  8. Add 1 Tablespoon of flour to the pan, and toss the onions until coated.
  9. Add the white wine, chicken broth, and a dash of salt into the pan and bring to a boil, stirring often.
  10. Once it’s at a boil, return the chicken breasts to the pan, add the greens of the onion, and reduce to a simmer.  Cook until the chicken is cooked through, about six minutes.
  11. Add the sour cream and Dijon mustard and stir until smooth.
  12. Serve hot, with extra sauce poured over the chicken breast.
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One thought on “Chive Cream Sauce and Pan-Fried Chicken Breast

  1. Pingback: Balsamic Roasted Asparagus | Pretty as a Peach

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