This recipe is liked by 0 person(s). |
Chicken in Creamy Chive Sauce
Nb persons: 4
Yield: breast
Preparation time:
Total time:
Source: EatingWell
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 |
1/3 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 |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe