Chicken with Creamy Chive Sauce
Week 2, day 2 of My Eating Well Challenge.
Sauces can make a plain dinner something special, and this one is no exception. This dish is reminiscent of French bistro fare. The pungent mustard is tempered by the sour cream and stock. I was surprised that the shallot and chive did not give the sauce too much onion flavor, and in fact we would have liked a bit more. Next time I would try this with slivered green onion. Roasted fingerling potatoes were the perfect medium to sop up the luscious sauce.
Sauteed Chicken Breasts with Creamy Chive Sauce
From the EatingWell Healthy in a Hurry Cookbook
View the recipe and nutritional information at EatingWell.com.
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)
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.
© 2010, taetopia. All rights reserved.