email@example.com or 304-348-1230.Sautéed Chicken Breasts with Creamy Chive SauceRecipe from eatingwell.com.4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat1 teaspoon kosher salt, divided1/4 cup plus 1 tablespoon all-purpose flour, divided3 teaspoons extra-virgin olive oil, divided2 large shallots, finely chopped1/2 cup dry white wine1 14-ounce can reduced-sodium chicken broth1/3 cup reduced-fat sour cream1 tablespoon Dijon mustard1/2 cup chopped chives, (about 1 bunch)PLACE chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.HEAT 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm. HEAT the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.RETURN the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.Nutrition information:Per serving: 244 calories, 9 grams fat, 72 milligrams cholesterol, 1 gram carbohydrate, 26 grams protein, 0 grams fiber, 679 milligrams sodium, 334 milligrams potassium.Sautéed Cherry TomatoesRecipe from eatingwell.com.2 pints cherry tomatoes2 teaspoons extra-virgin olive oil2 tablespoons chopped fresh chivesSalt and freshly ground pepper, to tasteHEAT oil in a medium skillet over medium-high heat.ADD tomatoes and cook, stirring often, until the skins start to split, 3 to 4 minutes. Remove from heat; toss with chives and season to taste with salt and pepper.Nutrition information:Per serving: 48 calories, 3 grams fat, 0 milligrams cholesterol, 6 grams carbohydrate, 1 gram protein, 153 milligrams sodium, 355 milligrams potassium.@recipe hed:Smashed Potatoes with Sour Cream and Chives Based on a recipe from foodnetwork.com.1 1/4 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces1/4 cup low-sodium chicken broth, warmed 1/4 cup reduced-fat sour cream1 1/2 tablespoons chopped fresh chives Salt Freshly ground black pepperBOIL potatoes gently until tender.TRANSFER potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper to taste. Serve.Asparagus Bundles with Creamy Chive SauceBased on a recipe in Every Day with Rachael Ray magazine.2 pounds fresh asparagus spears, trimmed1 tablespoon water1/4 cup fat-free reduced-sodium chicken broth1/2 cup (half of 8-ounce tub) cream cheese1/2 teaspoon lemon zest1/2 cup finely chopped chives10 to 15 full-length chives for bundles (optional)STEAM asparagus in microwaveable steamer in microwave set on high 4 to 5 minutes or until asparagus is crisp-tender.HEAT broth in small saucepan on low heat. Add cream cheese spread; cook until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in zest and chopped chives.DRAIN asparagus.BUNCH 4 to 5 spears and wrap each bundle with long chive leaf, tying them together.TOP bundles with cheese sauce.Buttermilk Chive BiscuitsMakes 12 servings. Recipe from smittenkitchen.com.3 cups all-purpose flour1 teaspoon sugar4 teaspoons baking powder1 teaspoon salt1 teaspoon baking soda3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces1/4 cup minced fresh chives1 cup buttermilkHEAT oven to 425°.WHISK flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.STIR in chives. Add buttermilk and stir until evenly moistened.USE 1/4 cup dough for each, drop biscuits onto baking sheet, spacing 2 inches apart.BAKE until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.