Sautéed Chicken Breasts With Creamy Chive Sauce

By sheilaolim

Number of Servings: 4
Amount Per Serving
Calories: 244
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 72 mg
Sodium: 679 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 26 g

Ingredients

• 4 piece(s) chicken, breast, boneless, skinless, (about 1 pound), trimmed of fat
• 1 teaspoon salt, Kosher, divided
• 1/4 cup(s) flour, all-purpose
• 3 teaspoon oil, olive, extra virgin, divided
• 2 large shallot(s), finely chopped
• 1 tablespoon flour, all-purpose
• 1/2 cup(s) wine, dry white
• 14 ounce(s) broth, reduced-sodium chicken
• 1/3 cup(s) sour cream, reduced-fat
• 1 tablespoon mustard, Dijon
• 1/2 cup(s) chives, fresh, chopped, (about 1 bunch)

Preparation

Step 1

1. 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.

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, cover 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; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; 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 smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.