Prep 15 mins
Cook 45 mins
I've been looking lately for good recipes that are lower in fat and calories. I found this one on All Recipes and I couldn't believe how delicious it was so I had to post it here. It's elegant and fairly easy to make. It has a lot of flavor from the sun dried tomatoes and creamy white wine sauce.
- 1 cup all-purpose flour
- 4 boneless skinless chicken breast halves
- salt, to taste
- pepper, to taste
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup dry white wine
- 1⁄2 cup fat-free chicken broth
- 1 tablespoon Dijon mustard
- 1 zucchini (cut in half lengthwise, then sliced diagonally)
- 5 sun-dried tomatoes, chopped
- 1 garlic clove
- 1 teaspoon dill weed
- 1⁄3 cup nonfat sour cream
- Place the flour into a shallow dish.
- Season chicken with salt and pepper, and then dredge in flour.
- Shake off excess.
- Heat the butter in a large skillet over medium-high heat.
- Brown the chicken breasts on each side, about 3 minutes per side.
- Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
- Stir in the mustard.
- Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
- Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
- Remove the chicken to a platter, and remove the pan from the heat.
- Stir sour cream into the pan liquid.
- If most of the liquid has evaporated, stir in a bit more wine or broth first.
- Season with salt to taste, and serve chicken with sauce poured over it.
This was just okay to us. I had really high hopes, but I think it was the dijon mustard that threw the flavor off. I can't say we'll be making this one again. Sorry.
Wow! I love this one. I used dried dill weed and cut the amount in half (personal taste). I was a bit wary of using the zucchini because of a previous review but boy am I glad I used it. It really was wonderful in this dish. Next time I'll probably double the amount of zucchini! I would also suggest using only 1/4 to 1/2 cup flour because I had way too much left over. You won't be dissapointed if you make this very tasty dish. Thanks Lainey.
Delicious!! We really enjoyed this moist and tender chicken. I added some sliced mushrooms to the chicken while it was browning and added a little extra wine and broth. My husband doesn't care too much for sweet sauces, so he raved about this tangy, savory sauce. Thank you Lainey for sharing this wonderful recipe...it is definitely a keeper. *Made for Please Review My Recipe tag*