Categories: Chicken

Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (1-11/4 pounds total)
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup finely chopped shallots
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat sour cream
• 1 tablespoon chopped fresh tarragon

Directions

1. Season chicken on both sides with ¼ teaspoon each salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.

2. Reduce heat to medium. Add the remaining 1½ teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.

3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.

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