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.