Tuesday, June 26, 2012

Sauteed Chicken Breast with Creamy Chive Sauce




I made this chicken last night and it was delish! I did have to switch a few things up a little bit in order to work with the foods I am allowed to eat, so I will put the real recipe and then my adaptations down below. Enjoy.



4 boneless, skinless chicken breasts (about 1 pound), trimmed off 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.
2. Season both sides of the chicken with 1/2 teaspoon salt.
3. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
4. 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.
5. 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.
6. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
7. 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.
8. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.


**Randi's Side Notes**

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