[goodcooking] Sauteed Chicken Breasts with Creamy Chive Sauce

Sauteed Chicken Breasts with Creamy Chive Sauce

1 pound boneless, skinless chicken breasts, trimmed of fat
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
1 (14 ounce) can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives

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.

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 1/2 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.

Yield: 4 servings

Recipe Provided By: EatingWell.com

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