Categories: Main Dishes

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon Kosher salt, divided
• 1/4 cup all-purpose flour
• 3 teaspoons extra virgin olive oil, divided
• 2 large shallots, finely chopped
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 14 ounces reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup fresh chives, chopped (about 1 bunch)

Directions

1. Place chicken between sheets of plastic wrap.

2. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.

3. Season both sides of the chicken with 1/2 teaspoon salt.

4. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it.

5. Discard the excess flour.

6. Heat 2 teaspoons oil in a large skillet over medium-high heat.

7. Add the chicken and cook until golden brown, 1 to 2 minutes per side.

8. Transfer to a plate, cover and keep warm.

9. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.

10. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.

11. Sprinkle with the remaining 1 tablespoon flour; stir to coat.

12. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

13. 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.

14. Stir in chives and serve immediately.

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