Sauteed Chicken Breasts with Creamy Chive Sauce
Recipe from EatingWell

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.


Sauteed Chicken Breasts with Creamy Chive Sauce

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

Nutrition information
Calories 244, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 72 mg, Sodium 679 mg, Carbohydrate 1 g, Protein 26 g, Potassium 334 mg. Exchanges: Starch 0.5,Lean Meat 4,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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