Another eatingwell recipe I want to save to try later
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 tsp kosher salt, divided
- ¼ c plus 1 tablespoon all-purpose flour, divided
- 3 tsp extra-virgin olive oil, divided
- 4 large garlic cloves, finely chopped
- ½ c dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 c reduced-fat sour cream
- 1 tbsp Dijon mustard
- ¼ c chives
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Season both sides of the chicken with ½ teaspoon salt. Place ¼ 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 ½ 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.