Classy Chicken
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup dry white wine
- 1⁄2 cup fat-free chicken broth
- 1 tablespoon Dijon mustard
- 2 zucchini, cut in half lengthwise then sliced diagonally
- 2 sun-dried tomatoes, chopped
- 1⁄4 cup marinated artichoke hearts, chopped
- 1 garlic clove, minced
- 1 tablespoon capers, drained and rinsed
- 1 teaspoon chopped fresh dill
- 1⁄3 cup nonfat sour cream
directions
- Place the flour into a shallow dish; stir in salt and pepper. Dredge chicken in seasoned 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 up any fond from the bottom of the pan. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through, about 10 minutes.
- Add the zucchini and sun-dried tomatoes to the pan, then add garlic, capers and dill. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes more.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!