Sauteed Chicken

Sauteed Chicken

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

  • 1

    teaspoon kosher salt, divided

  • ¼

    cup plus 1 tablespoon all-purpose flour, divided

  • 3

    teaspoons extra-virgin olive oil, divided

  • 2

    large shallots, finely chopped

  • ½

    cup dry white wine

  • 1

    14-ounce can reduced-sodium chicken broth

  • cup reduced-fat sour cream

  • 1

    tablespoon Dijon mustard

  • ½

    cup chopped chives, (about 1 bunch)

Directions

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

Facebook Conversations