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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from a recipe by MONICA DEREGT Ingredients:
1/3 cup all-purpose flour |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
4 boneless skinless chicken breast halves |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup dry white wine |
1/2 cup fat-free chicken broth |
1 tablespoon dijon mustard |
2 zucchini, cut in half lengthwise then sliced diagonally |
2 sun-dried tomatoes, chopped |
1/4 cup marinated artichoke hearts, chopped |
1 garlic clove, minced |
1 tablespoon capers, drained and rinsed |
1 teaspoon chopped fresh dill |
1/3 cup nonfat sour cream |
Directions:
1. Place the flour into a shallow dish; stir in salt and pepper. Dredge chicken in seasoned flour. Shake off excess.
2. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
3. Pour the chicken broth and white wine into the skillet, and scrape up any fond from the bottom of the pan. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through, about 10 minutes.
4. Add the zucchini and sun-dried tomatoes to the pan, then add garlic, capers and dill. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes more.
5. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.
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