Prep 20 mins
Cook 20 mins
This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1⁄4 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra virgin olive oil, divided
- 1⁄2 cup dry white wine
- 1 (14 ounce) can chicken broth
- 1⁄3 cup sour cream
- 1 tablespoon Dijon mustard
- 1⁄2 cup chives, chopped
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
- Heat remaining 1 teaspoon oil in the pan over medium-high heat. 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 chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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.
Great Recipe, the sauce is amazing. I have made this dish several times and everyone I serve it to loves it. Serve it with something to soak up all the yummy sauce, like mashed potatoes. Thanks for the great recipe!