Chicken With Creamy Mustard Chive Sauce

Recipe by Tee Lee
READY IN: 35mins




  • 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, about 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 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.