Ingredients: |
Ingredients: 4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
1/2 tsp kosher salt
1/4 cup all-purpose flour
2 tsp extra virgin olive oil
Creamy Mustard Chive Sauce:
1 tsp extra virgin olive oil
2 large shallots, finely chopped
1 Tb all-purpose flour
1/2 cup dry white wine
1 (14 ounce) cans reduced-sodium chicken broth
1/2 tsp kosher salt
1/3 cup reduced-fat sour cream
1 Tb Dijon mustard
1/2 cup chopped chives ( about 1 bunch)
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Directions: |
Directions: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.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until golden brown, about 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 to 2 minutes.
Sprinkle with the remaining 1 tablespoon flour; stir to coat.
Add wine, broth and salt; bring to a boil, stirring often.
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. |
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