[blindweightwatcher] Sauteed Chicken Breasts with Creamy Chive Sauce
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Tue, 3 Feb 2009 07:03:05 -0600
Sauteed Chicken Breasts with Creamy Chive Sauce
1 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1 tablespoon all-purpose flour
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
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.
Yield: 4 servings
Recipe Provided By: EatingWell.com
http://groups.yahoo.com/group/tamaras_recipe_haven/
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