Chicken With Creamy Mustard Chive Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From . Ingredients:
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 white 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) |
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.
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.
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