This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta types such as fettuccini and large spirals.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.

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Nutrition Facts

423 calories; 30.9 g total fat; 150 mg cholesterol; 322 mg sodium. 7 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2008
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! Read More
(11)

Most helpful critical review

Rating: 3 stars
05/05/2006
I made this for dinner last night and we thought it was pretty good. I followed the recipe almost exactly with a few minor exceptions. I used only 2 large chicken breasts and it was the perfect amount to feed 4 very hungry adults. I can't imagine using 5 chicken breasts in this dish - there would be waaaay too much chicken IMHO. The only other change I made was to add a bit of chopped Italian parsley at the end for a hit of colour. In the end we did like it but found it to be a tad on the bland side (the mustard was the primary flavour). I might try this dish again but I would increase the amount of garlic and chives...and of course salt and pepper the chicken while cooking. Read More
(2)
44 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/10/2008
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! Read More
(11)
Rating: 5 stars
03/10/2008
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! Read More
(11)
Rating: 5 stars
07/30/2007
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. Read More
(9)
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Rating: 5 stars
01/09/2004
Really good and unique! A mustard & chive cream sauce...who wouldva thought? We were all pleasantly surprised by this dish! When sauting the chicken I added some fresh sliced muchrooms. I added some garlic/onion powder when wisking in the flour and when the sauce was beginning to thicken and it came time to mix in the parmesan and chives I also added a small jar of diced pimentos for a little additional color. Served all over angel hair pasta. Very good and would make this tasty dish again. Thanks for sharing this Theresa!! Read More
(8)
Rating: 5 stars
03/10/2003
THIS REALLY IS AN EXCELLENT RECIPE. THE MUSTARD GIVES IT JUST THE RIGHT FLAVOR. AND IT IS ALOT QUICKER TO MAKE THAN IT LOOKS. HIGHLY RECOMMENDED. Read More
(6)
Rating: 5 stars
12/03/2007
This dish is simply delicious and simple to make. I replaced the coarsed grained prepared mustard with your typical dijon mustard and the chives sauce turned out great. I recommend that you accompany this dish with the gourmet mushroom risotto recipe since both dishes have parmesan cheese and chives as ingredients. What a great combination! My girlfriend told me that it was the best supper I've ever prepared for her. Read More
(3)
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Rating: 5 stars
12/15/2007
this dish is really good i added an extra clove of garlic and put a little garlic salt on the chicken when it was cooking i like a lot of garlic... i thought my spicy mustard i have would have over powered everything else but i was way wrong it came out perfect.. the mustard smell was strong and you could definitely taste it in the sauce but it was not way too much mustard.. i served it over noodles as some other users suggested... i'll be making this more often. Read More
(3)
Rating: 5 stars
10/19/2003
This is a diamond in the rough. I was worried that only one person reveiwed this before me but it was great. My teenage son inhaled it. My mom who is hard to please raved about it. the only thing i did differant is add salt and white pepper. I will use this over again... and it looks Great. Read More
(3)
Rating: 4 stars
06/24/2009
I thought this was pretty good. Unfortunately I forgot my husband is not a big fan of mustard. I disagree with the other review that says you could add more. I thought it smelled quite mustardy. I also disagree about the grease. I had even commented during dinner that I thought this sauce was a lot less greasy than other white sauces I've tried to make. It had a nice thick texture and good flavor. Read More
(2)
Rating: 5 stars
10/24/2005
This recipe is excellent! If you play with the ingredients a little you can flavor it towards whatever you want. I added some salt and pepper. If the sauce gets too thick just add a little more milk. The parmesan gave it a slight Alfredo taste which was good. I thought the amount of chives was too much but it was fine (I used dried.) Might use a little more garlic next time. All in all this chicken is VERY good! Read More
(2)
Rating: 3 stars
05/05/2006
I made this for dinner last night and we thought it was pretty good. I followed the recipe almost exactly with a few minor exceptions. I used only 2 large chicken breasts and it was the perfect amount to feed 4 very hungry adults. I can't imagine using 5 chicken breasts in this dish - there would be waaaay too much chicken IMHO. The only other change I made was to add a bit of chopped Italian parsley at the end for a hit of colour. In the end we did like it but found it to be a tad on the bland side (the mustard was the primary flavour). I might try this dish again but I would increase the amount of garlic and chives...and of course salt and pepper the chicken while cooking. Read More
(2)