Categories: Main Dishes
Ingredients
- 4 pieces boneless, skinless chicken breast
- 1 teaspoon salt, divided
- 1/4 cup all-purpose flour
- 3 teaspoons extra virgin olive oil, divided
- 2 large shallots, finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 14 ounces reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup fresh chives, chopped (about 1 bunch)
Directions
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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.
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Season both sides of the chicken with 1/2 teaspoon salt.
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Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it.
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Discard the excess flour.
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Heat 2 teaspoons oil in a large skillet over medium-high heat.
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Add the chicken and cook until golden brown, 1 to 2 minutes per side.
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Transfer to a plate, cover and keep warm.
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Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
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Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
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Sprinkle with the remaining 1 tablespoon flour; stir to coat.
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Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
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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.