I love recipe swaps. I never know what I’m going to get. Sometimes it’s a completely new recipe that I have not seen before. Other times, it is a recipe that I have seen around my favorite blogs and websites. I saw this recipe popping up all over the place. When I received it for the recipe swap, I was so excited. The coordinator for the recipe swap has made this dish too at her blog, A Taste of Home Cooking. By the way, head over to her blog to see all of the recipes from the healthy recipe swap.
Food is constantly on my mind. Whether I’m thinking about which meals I’ll be adding to my meal plan soon, what cookie recipe I’m trying next, or surfing the web for new recipes – it’s all food. Jessy from Gourmet Day To Day had the same predicament. She found herself constantly thinking about food – so she left her 9 to 5 to pursue culinary school. I am definitely jealous and love the fact that she made a change. What a strong woman she is.
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)
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.
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.
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.
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.