Get Healthy : EatingWell : Sauteed Chicken Breasts with Creamy Chive Sauce : Food Network

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Sauteed Chicken Breasts with Creamy Chive Sauce
Recipe courtesy EatingWell.com

Ingredients
4 boneless, skinless chicken breasts (about 1 pound),
trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

Directions
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, 1 to 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 the remaining 1/2 teaspoon 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.