Chicken With Creamy Mustard Chive Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 2 teaspoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 2 large shallots, finely chopped
• 1 tablespoon all-purpose flour
• 1/2 cup dry wine
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/3 cup reduced-fat sour cream
• 1 tablespoon dijon mustard
• 1/2 cup chopped chives (about 1 bunch)

Recipe

• 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.
• 2 season both sides of the chicken with 1/2 teaspoon salt.
• 3 place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
• 4 heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• 5 add the chicken and cook until golden brown, about 2 minutes per side.
• 6 transfer to a plate, cover and keep warm.
• 7 heat the remaining 1 teaspoon oil in the pan over medium-high heat.
• 8 add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
• 9 sprinkle with the remaining 1 tablespoon flour; stir to coat.
• 10 add wine, broth and salt; bring to a boil, stirring often.
• 11 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.
• 12 stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
• 13 stir in chives and serve immediately.