Sauteed Chicken Breast with Creamy Chive Sauce

By Taraespo

Ingredients

• 4 boneless, skinless chicken breast, trimmed of fat
• 1 teasponn kosher salt, divided
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 teaspoons extra virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 14 oz can reduced sodium chicken broth
• 1/3 cup reduced fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup chopped chives

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1. Place chicken between sheets of plastic wrap and pound with a meat mallet 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
2. 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, cove and keep warm.
3. 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; bring to a boil, stirring often.
4. 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 smoothe; turn the chicken tocoat with the sauce. Stir in chives and serve immediately.