What's for Dinner: Sauteed Chicken in Chive Wine Sauce

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

Servings: 6


  • 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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A stainless steel whisk helps you blend sauces and dressings, among other uses. Shop for a stainless steel whisk.

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