Chicken with tarragon and mustard sauce

By duckieq

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

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.