Sautéed Chicken Breasts with Simple Chive Sauce

Sautéed Chicken Breasts with Simple Chive Sauce

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Rated: 12
  • Makes: 4 servings
  • Start to Finish 30 mins
  • Serving Size: 1 chicken breast and 3 tablespoons sauce
  • Carb Grams Per Serving: 9


  • 4 4 - ounces skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons whole wheat flour
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives


  1. Sprinkle chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning to coat all sides.
  2. Preheat a large skillet over medium-high heat. Add oil to skillet; swirl to lightly coat skillet. Add chicken breasts, smooth sides down; cook about 5 minutes or until the chicken is golden brown.
  3. Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (170 degrees F). Transfer chicken to a warm serving platter; set aside.
  4. For sauce: Add shallots to hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute more or until the liquid is reduced by half, stirring to scrape up any browned bits from bottom of skillet.
  5. Add chicken broth to skillet; cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to skillet; heat through. Serve immediately. Makes 4 servings (1 chicken breast and 3 tablespoons sauce per serving)

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 217 cal., 5 g total fat (1 g sat. fat), 66 mg chol., 366 mg sodium, 9 g carb. (1 g fiber, 1 g sugars), 28 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Lean Meat (d.e): 3.5