Chicken With Creamy Mustard Chive Sauce

Submitted by Tee Lee

"This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com ."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
• 1⁄2 teaspoon kosher salt
• 1⁄4 cup all-purpose flour
• 2 teaspoons extra virgin olive oil

• Creamy Mustard Chive Sauce

• 1 teaspoon extra virgin olive oil
• 2 large shallots, finely chopped
• 1 tablespoon all-purpose flour
• 1⁄2 cup dry white wine
• 1 (14 ounce) can reduced-sodium chicken broth
• 1⁄2 teaspoon kosher salt
• 1⁄3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1⁄2 cup chopped chives (about 1 bunch)

directions

1. 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.
2. Season both sides of the chicken with 1/2 teaspoon salt.
3. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add the chicken and cook until golden brown, about 2 minutes per side.
6. Transfer to a plate, cover and keep warm.
7. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
8. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
9. Sprinkle with the remaining 1 tablespoon flour; stir to coat.
10. Add wine, broth and salt; bring to a boil, stirring often.
11. 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.
12. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
13. Stir in chives and serve immediately.

Reviews

[Troop Angel]

I felt this was missing something; it was good, but not as good as I had hoped. Thanks for posting the recipe; it was definitely easy to make!