SautÉed Chicken Breasts With Creamy Chive Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is another Woman's World magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent! Ingredients:
4 boneless skinless chicken breasts |
1 teaspoon kosher salt, divided |
1/4 cup all-purpose flour, plus |
1 tablespoon all-purpose flour, divided |
3 teaspoons extra virgin olive oil, divided |
1/2 cup dry white wine |
1 (14 ounce) can chicken broth |
1/3 cup sour cream |
1 tablespoon dijon mustard |
1/2 cup chives, chopped |
Directions:
1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with 1/2 teaspoon salt. Place 1/4 cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
2. Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
3. Heat remaining 1 teaspoon oil in the pan over medium-high heat. 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 chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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.
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