Recipe by BRADTHERESA
"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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skinless, boneless chicken breast halves - cut into strips
1 1/4 cups
coarse grained prepared mustard
grated Parmesan cheese
fresh chives, chopped
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!
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.
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.
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 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.
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chicken and Chive Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 278
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