Sometimes having just a basic sauce you can pour over your meat takes it from one level to the next. You could serve this up with so many different things. I think some Roasted veggies would be great along with some Quinoa.
4 boneless, skinless chicken breasts (about 1 pound), trimmed off fat
1 teaspoon sea salt , divided
1/4 cup plus 1 tablespoon almond or quinoa flour , divided
3 teaspoons extra-virgin olive oil , divided
2 large shallots , finely chopped
1 14-ounce can reduced-sodium chicken broth
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 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 mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
**Randi's Side Notes**
~ 2 reasons why you pound out the chicken is so that it cooks evenly and so that it cooks quick. I personally don't have a meat mallet and have cooked them whole before and it works just fine and is super juicy as long as you cook it on about medium for a lot longer depending on the size.