Chicken

By Joan_Z

Ingredients

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

Details

Servings 4

Preparation

Step 1

Place chicken between sheets of plastic wrap and pound with 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 chicken and cook until golden brown - 1-2 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, 1-2 minutes. Sprinkle with remaining 1 tablespoon flour, stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt, bring to a boil, stirring often.

Return 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 chicken to coat with the sauce. Stir in chives and served immediately