I thought this recipe looked yummy! i haven't tried it yet

michellediaz
on 10/11/07 3:40 am - Concord, CA

Sauteed Chicken Breasts with Creamy Chive Sauce from Yahoo!.com & EatingWell.com 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 Nutrition InfoPer Serving Calories: 271 kcal Carbohydrates: 14 g Dietary Fiber: 0 g Fat: 9 g Protein: 26 g Sugars: 1 g About: Nutrition Info Powered by: ESHA Nutrient Database 2. Cooking Directions 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 coo****il 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 coo****il 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