Chicken Breasts with Simple Chive Sauce

By littlefish

Ingredients

• 44-ounce skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons whole wheat flour
• 1 tablespoon olive oil
• 1/2 cup finely chopped shallots
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 1 cup reduced-sodium chicken broth or chicken stock
• 1 tablespoon snipped fresh chives

Details

Servings 4
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Sprinkle chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning to coat all sides.
2. Preheat a large skillet over medium-high heat. Add oil to skillet; swirl to lightly coat skillet. Add chicken breasts, smooth sides down; cook about 5 minutes or until the chicken is golden brown.
3. Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (170 degrees F). Transfer chicken to a warm serving platter; set aside.
4. For sauce: Add shallots to hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute more or until the liquid is reduced by half, stirring to scrape up any browned bits from bottom of skillet.
5. Add chicken broth to skillet; cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to skillet; heat through. Serve immediately. Makes 4 servings (1 chicken breast and 3 tablespoons sauce per serving)
Nutrition Facts Per Serving:
Servings: 4 servings (1 chicken breast and 3 tablespoons sauce per serving)
Calories217
Total Fat (g)5 Carbohydrate (g)9 Total Sugar (g)1 Protein (g)28