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Sauteed Chicken Breasts with Creamy Chive Sauce
Nb persons: 4
Yield:
Preparation time: 15 min
Total time: 40 min
Source: EatingWell
| Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde. 40 min total | |
| 4 | boneless, skinless chicken breasts |
| 1 teaspoon(s) | kosher salt |
| 1/4 cup(s) | all-purpose flour, plus 1 tablespoon |
| 3 teaspoon(s) | extra-virgin olive oil |
| 2 large | shallots, finely chopped |
| 1/2 cup(s) | dry white wine |
| 1/2 cup(s) | reduced-fat sour cream |
| 1 can (14 ounce) | reduced-sodium chicken broth |
| 1 tablespoon(s) | Dijon mustard |
| 1/2 cup(s) | chopped chives |
Directions
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 10 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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