We eat a lot of chicken around here, particularly because it is cheap and healthy to make. A lot of people see chicken and automatically think boring, but it doesn’t have to be! There are so many different ways to prepare chicken that you could easily eat chicken every night for years and not have the same thing twice. This recipe is now of my most favorite ways to chicken.
In the summer, I typically marinate and grill most of our chicken, but in the winter, sauteing is the way to go. This is a great, one dish meal that can be made quickly on a weeknight. The chicken comes out tender and juicy, and the chive sauce is creamy and delicious. The sautéed shallots really give the sauce a sweeter taste. The best part is that the sauce is thickened with sour cream instead of heavy cream or half and half, so it saves a ton of calories, without sacrificing taste. I went a step farther and used greek yogurt instead of sour cream, and it still came out delicious.
Sautéed Chicken Breasts with Creamy Chive Sauce
Yields: 4 servings
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 (or greek yogurt)
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.
Source: Eating Well