*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!!
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.
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.
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.
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!
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.
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