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Skillet Chicken With Lemon Chive Sauce

User Rating 5 Star Rating (1 Review)

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Chicken With Chives

Chicken With Chives

Diana Rattray
This quick and easy skillet chicken uses boneless chicken breast halves and simple seasonings to make a tasty everyday meal. Serve this chicken with rice, potatoes, or angel hair pasta and a tossed salad.

Prep Time: 8 minutes

Cook Time: 24 minutes

Total Time: 32 minutes

Yield: Serves 6

Ingredients:

  • 6 chicken breast halves, boneless, without skin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper
  • garlic powder, optional
  • -
  • Sauce:
  • 6 tablespoons butter
  • 3 tablespoons finely chopped fresh chives
  • juice and finely grated zest of 1/2 lemon
  • (about 1 1/2 to 2 tablespoons lemon juice and 1 scant teaspoon zest)
  • 1/4 teaspoon salt
  • dash freshly ground pepper

Preparation:

Wash chicken; pat dry. Sprinkle chicken with salt and pepper.

In a large skillet, heat butter and olive oil over medium heat. Add the boneless chicken breast halves and cook over medium heat, turning, until both sides are nicely browned. Add the wine or chicken broth and simmer, covered, for 15 to 20 minutes longer, until chicken is cooked through.

Meanwhile, melt butter in a small saucepan; add remaining ingredients and heat through. Drizzle the sauce over the chicken just before serving.


Serves 6.

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User Reviews

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 5 out of 5
So good I had it twice in 2 days!, Member autumnkats

This recipe was so incredible when a friend made it for me that I had to run out for fresh chives and chicken to make it again the following day. Both times were served with pasta sides, drizzled with leftover chive sauce. Absolutely delicious!!!! Next time I make the recipe, I'll make the following changes: * 1.5# of boneless chicken served 4 people with a side; depending on the size of your chicken pieces, that may not quite be the 6 called for in the recipe * will double the chive sauce recipe to have extra to drizzle on pasta or veggies; not the healthiest, but sooooo good and better to have too much than not enough * will pan sear the chicken to a darker brown before simmering in chicken stock. (I didn't sear enough last time and the chicken ended up looking boiled). * need about 1/2 cup of chicken stock to simmer the chicken. The recipe does not list wine or chicken stock in ingredients, so make sure you have one on hand. Both times we used organic chicken stock.

5 out of 5 people found this helpful.

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