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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken breast cutlets (about 4 cutlets)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons chopped shallots
- 1 teaspoon all-purpose flour
- 1/2 cup dry white wine
- 1/4 cup light sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper; cook 3 minutes on each side. Place chicken on a platter.
2. Return pan to medium heat. Add shallots; sauté 1 minute. Sprinkle flour over shallots; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in sour cream and mustard. Return chicken and juices to pan. Sprinkle with tarragon.
Amount per serving
Calories: 205
Fat: 8g
Saturated fat: 2.1g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.9g
Protein: 25g
Carbohydrate: 4g
Fiber: 0.0g
Cholesterol: 78mg
Iron: 1mg
Sodium: 529mg
Calcium: 33mg
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