- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serving: 4 People
- Calories: 2376 kcal
- Carbohydrate Content: 18.75 g
- Cholesterol Content: 1091 mg
- Fat Content: 140.11 g
- Fiber Content: 1.5 g
- Protein Content: 249.3 g
- Saturated Fat Content: 73.521 g
- Serving Size: 1
- Sodium Content: 3991 mg
- Sugar Content: 13.03 g
- Trans Fat Content: 2.412 g
Chicken Breast with Chives
Chicken breast cooked with chives is high quality and low-fat chicken dish. It is easy to make and tastes delicious. This chicken dish is a perfect dinner meal and can be ready in 30 minutes! This superior dish of pan-fried chicken breasts stuffed with smoked salmon and served with a creamy chive sauce is surprisingly easy to make. This chicken recipe uses boneless chicken, smoked salmon, butter, shallots, white wine, and fresh chives to make it a tasty meal. Serve this chicken dish with rice, potatoes, or a salad.
Ingredients of Chicken Breast with Chives Recipe
- Skinless and boneless chicken breast - 4
- Smoked salmon - 125 gm
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
- Butter - 50 gm
- Butter pats - 50 gm
- Melted butter - 20 gm
- Finely chopped shallots - 2
- White wine - 50 ml
- Chicken stock - 100 ml
- Double or single cream - 250 ml
- Fresh chives - 2 Bunches
How to Make Chicken Breast with Chives
Step 1: Flatten the chicken breasts slightly with a cleaver, meat hammer or rolling pin and cut and opening in each breast.
Step 2: Slice the smoked salmon into four large pieces and press one piece into the opening in each chicken breast. Secure with a cocktail stick, then rub salt and pepper into the meat.
Step 3: Melt 50 gm of the butter, add the chicken pieces and cook for about 15-20 minutes, occasionally turning, until cooked and tender. Remove the discard of the cocktail sticks. Place the chicken on a warm plate, cover, and keep hot.
Step 4: Add the melted butter to the frying pan, then add the shallots and cook for 5 minutes, stirring occasionally, add the wine and stock, bring to the boil, then reduce the heat and simmer for 5 minutes before adding the cream.
Step 5: While the sauce is simmering, rinse and dry the chives, finely chop and stir into the sauce. Gradually drop the butter pats into the sauce and beat in. Taste and adjust the seasoning.
Step 6: Serve the hot cooked chicken with the chive sauce poured over.
Step 7: Serve with cooked fresh vegetables such as sautéed potatoes and broccoli and cauliflower florets.
- Use one small onion in place of the shallots. Use chopped fresh parsley or basil in place of the chives.
- A quick and easy way to chop fresh chives is to snip them into pieces using a pair of clean kitchen scissors.