Combine cream cheese, milk, and remaining wine in a saucepan stirring over low heat until smooth, add to the chicken and vegetables, and serve over noodles. Chicken Breast With White Sauce Recipes. Chicken Breasts With Creamy Parmesan Sauce.

Ingredients of Sauteed Chicken Breasts with Creamy Chive Sauce

  1. You need 4 of boneless skinless chicken breasts trimmed of fat.
  2. Prepare 1 tsp of salt.
  3. You need 1/4 cup of plus one tablespoon all-purpose flour divided.
  4. It's 3 tsp of olive oil divided.
  5. It's 1/2 of onion.
  6. You need 1/2 cup of chicken broth.
  7. Prepare 1 1/4 can of chicken broth.
  8. It's 1/3 cup of greek yogurt mixed with a tablespoon of cornstarch.
  9. You need 1 tbsp of dijon mustard.
  10. It's 1/2 cup of chopped chives.

Sauteed Chicken Breasts with Creamy Chive Sauce instructions

  1. place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flat to an even thickness about 1/2 inch.
  2. season both sides of the chicken with 1/2 tsp salt.
  3. place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour..
  4. Heat 2 tsp oil in a large nonstick skillet over medium high heat. add the chicken and cook until golden brown 1-2 minutes per side..
  5. transfer to a plate cover and keep warm.
  6. heat the remaining 1 tsp oil in the pan over medium high heat.
  7. add Shallots and cook stirring constantly and scraping up any browned bits until golden brown 1-2 minutes.
  8. sprinkle with the remaining 1 tbsp flour stir to coat. Add chicken broth (wine sub) and remaining 1/2 tsp salt bring to a boil stirring often..
  9. return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min.
  10. stir in yogurt and mustard until smooth.
  11. turn the chicken to coat with the sauce..
  12. stir in chives and serve immediately.

Finish it off with some grated or shredded Parmesan cheese if you like, or extra chopped chives or parsley. The cream cheese adds richness and wonderful flavor to the sauce in this recipe. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice The original recipe called for chicken thighs instead of breasts. Since this can be made on.

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