Roasted Chicken with Creamy Chive Sauce

This meal is super simple to prepare and perfect for a busy night. Serve the tender roasted chicken and cream sauce with buttered egg noodles and a glass of wine (for the adults in the crowd) and dinner is on! The light and fresh sauce also works great with fish, shrimp, scallops, and pork.

Roasted Chicken with Creamy Chive Sauce

Cooking spray
4 boneless skinless chicken breast halves
4 teaspoons honey mustard
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 cloves, garlic, finely grated
1 tablespoon all-purpose flour
1/2 cup vermouth or white wine
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 cup chopped fresh chives

Preheat the oven to 400 degrees. Coat a shallow roasting pan or baking sheet with cooking spray. Brush the honey mustard all over the top of each piece of chicken. Season the chicken with salt and pepper. Arrange the chicken on the prepared pan and roast for 25 minutes, until golden brown and cooked through.
Meanwhile, heat the oil and butter together in a small saucepan over medium heat. Add the shallots and garlic and cook until translucent and soft. Add the flour and toss to coat. Add the wine and simmer until the liquid is reduced by half. Add the chicken broth and simmer until the liquid is reduced by half. Remove the pan from the heat and immediately whisk in the sour cream, Dijon and chives. Season to taste with salt and pepper.
Arrange the chicken on dinner plates and top with the cream sauce.

Serves 4







Photo: Apolonia