Tuesday, March 29, 2016

Sauteed Chicken Breasts With Creamy Chive Sauce

Ingredients for 4 servings

¼ cup plus 1 tablespoon all-purpose flour, divided
1/3 cup reduced-fat sour cream
½ cup chopped chives, (about 1 bunch)
½ cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon kosher salt, divided
1 14-ounce can reduced-sodium chicken broth
2 large shallots, finely chopped
3 teaspoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

Directions

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Season both sides of the chicken with ½ teaspoon salt. Place ¼ 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 ½ 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.
Reacciones:

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

Search

Popular Posts

Recent Posts

Last Comments