Sauteed chicken breasts with creamy chive sauce

 

4 boneless, skinless chicken breasts

1 tsp. salt, divided

1/4 cup, plus 1 T. flour, divided

3 tsp. olive oil, divided

2 large shallots, finely chopped (I used green onion)

1/2 cup dry white wine

1 (14 oz.) can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream

1 T. Dijon

1/2 cup chopped chives (about one bunch)

 

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. 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.

2. Heat 2 tsp. 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.

3. Heat the remaining 1 tsp. 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 T. flour; stir to coat. Add wine, broth and the remaining 1/2 tsp. salt; bring to a boil, stirring often.

4. 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.

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