1/4 teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
1/4 cup finely chopped shallots
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh tarragon
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
196 calories;7 g fat(2 g sat); 0 g fiber; 4 g carbohydrates; 24 g protein; 8 mcg folate; 64 mg cholesterol; 1 g sugars; 0 g added sugars; 159 IU vitamin A; 1 mg vitamin C; 25 mg calcium; 1 mg iron; 365 mg sodium; 290 mg potassium