Chicken With Creamy Green Onion Sauce
"This creamy, smooth and tangy sauce is a hit in our house over chicken or asparagus. The sauce is simple but impressive enough for company too."
photo by wicked cook 46
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 6 medium chicken breasts
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1⁄3 cup chopped green onion
- 3⁄4 cup chicken broth
- 1⁄4 teaspoon salt
- pepper
- 1 -2 tablespoon Dijon mustard (to taste)
- 1 cup plain yogurt
directions
- Melt butter over med. high heat.
- Stir in flour and cook until bubbly.
- Reduce heat to medium.
- Stir in remaining ingredients except yogurt. Make sure you stir the green onions into the sauce at this point. The release of these flavors as it warms is what makes the sauce!
- Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).
- Stir in yogurt and heat through.
- Serve over baked or sauteed chicken breast.
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Reviews
-
Wow this sauce is amazing, I made a few changes. I sauteed the chicken in olive oil then deglazed with the chicken broth which I reserved for the sauce, and only used a half cup of yogurt and wow. This will be going into my week night meal rotation
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I used beef broth since I had some to use up. Quick easy and totally DELISH recipe. I cooked the chicken breast in some broth and then added them to the sauce for probably 10 minutes to soak up the flavour more. Definite keeper Made for Everyday is a Holiday Tag -
So easy and so very tasty, making this a great mid-week recipe. I scaled this back to two chicken breasts for two, but was generous with the sauce ingredients as it sounded so yummy. I used proportionally less mustard and added some minced garlic to the green onion (personal taste preferences) and used my favourite Greek yoghurt. We enjoyed this with Recipe #314881. Thank you for sharing this recipe. Made for PRMR. -
This was good though I felt like it needed something - I realized later that I forgot the the dijon as my internet had gone out and I was trying to fully recall the recipe (my computer is steps from my stove so I often just pull up a recipe and cook from it). I cut my chicken into scallops and pounded them a little so I was able to do a quick saute in olive oil; I seasoned the chicken with s & p before cooking. I only used 3 chicken breast halves but kept the full amount of sauce, if I used more chicken I would increase the sauce. The chicken gave me lots of brown bits to deglaze with the chicken broth - I think I used an extra half cup of broth; I also added a Tbls. of brandy to the sauce. My DH really liked this, I will make it again with the dijon and I think some garlic. I served it over jasmine rice which really complimented by the yougurt sauce. Thank you Krista Roes for this simple dish that dressed up our midweek chicken.
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This is yummy! The sauce is definitely the star in this recipe. I only used 1/2 T of the Dijon mustard due to personal preference. Everything else was the same. Thanks for sharing!
RECIPE SUBMITTED BY
I had the privilege of growing up in Ethiopia and Ghana as a young child, settling into the Charlotte, North Carolina area as a teen, and now my husband and I are missionaries living in southwest Germany. My parents live in Kenya and my sister lives in the Middle East. Family reunion cookouts are FUN!
I’ve got a wonderful husband and a 8 year old son. I love traveling (go figure!), reading historical fiction, archeology and action movies.
We all love to eat! My dh is more of a meat and potato’s guy, but I’ve introduced him to all kinds of eclectic foods.
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