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Sauteed Chicken Breasts with Creamy Chive Sauce

Source of Recipe

Jackie


List of Ingredients

Sauteed Chicken Breasts with Creamy Chive Sauce


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


Recipe


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, 1 to 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 the remaining 1/2 teaspoon 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.