Sautéed Chicken Breasts with Creamy Chive Sauce
- 4 boneless, skinless, chicken breasts, trimmed of fat
- ¼ cup plus 1 Tbsp. whole wheat flour, divided
- 3 tsp. extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- ½ cup dry white wine
- 1 14-oz. can fat-free, reduced-sodium chicken broth
- 1/3 cup fat-free sour cream
- 1 Tbsp. Dijon mustard
- ½ cup chopped chives (about 1 bunch)
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. Place ¼ cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 tsp. oil in a large non-stick skillet over med-high heat. Add the chicken and cook until golden brown, 1 – 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 tsp. oil in the pan over med-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 – 2 minutes. Sprinkle with the remaining 1 Tbsp. flour; stir to coat. Add wine and broth and bring to a boil, stirring often.
Return 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.