SautÉed Chicken Breasts With Creamy Chive Sauce

This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.