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.