Chicken with Creamy Chive Sauce

    (51)
    30 minutes

    Although chives are the main element in this creamy chicken sauce there are many levels of flavour that come from the garlic, mustard and cheese.


    48 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 5 chicken breast fillets, sliced
    • 3 tablespoons butter
    • 1 clove garlic, crushed
    • 2 tablespoons plain flour
    • 1 small (300ml) carton of cream
    • 1 cup (250ml) milk
    • 2 tablespoons wholegrain mustard
    • 1/2 cup (60g) grated parmesan cheese
    • 1/2 cup chopped fresh chives, or to taste

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large frying pan over medium heat. Cook chicken until browned 10-12 minutes; set aside.
    2. Wipe out the frypan, return to medium heat, melt the butter and saute garlic for 1 minute. Stir in flour and cook for 1 minute. Remove from heat.
    3. Mix together cream and milk in a bowl, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat and stir constantly until mixture boils and thickens.
    4. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.

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    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (36)

    0

    Tastes unreal I cooked the chicken stir fry strips then cut them before putting in the sauce so it won't dry the chicken too much  -  08 Feb 2014

    by
    11

    This is a wonderful recipe. The first time I made it just as written. The second time I didn't slice the breasts but left them whole, topped with a roasted red bell pepper, then smothered all with the sauce. I served this over rice, and it really took 30 minutes or less to make. Thanks for the recipe!  -  10 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    9

    I made this and my family loved it! I definitely recommend it. The only change I made was use sour cream and half & half instead of the heavy cream and it worked just fine.  -  30 Jul 2007  (Review from Allrecipes USA and Canada)

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