We just adore creamy sauces flavored with chives, like this one. It tastes rich but remains nice and light, and it's the perfect partner for skinless, boneless chicken breasts.
Credit: Wen Zientek
- 6 boneless, skinless chicken breast halves
- Freshly ground pepper
- 3 cloves garlic, chopped
- 1 1/2 cups fat-free chicken broth
- 3/4 cup dry white wine
- 1 tablespoon cornstarch
- 1 cup skim milk
- 1 tablespoon fresh chives
Spray a large nonstick skillet with cooking spray.
Sprinkle ground pepper over the chicken. Brown the chicken over medium-high heat.
Reduce the heat to medium-low and add the garlic, chicken broth and white wine. Cook until the chicken is cooked through. Remove the chicken from the pan and place on a warmed plate.
In a small bowl, mix together the cornstarch and milk. Whisk the milk mixture into the pan slowly. Cook for about 2 minutes, or until thickened. Spoon the sauce over the chicken and sprinkle with the chives.
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