Nutrition per serving may change if servings are adjusted.
4 (4 ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons whole-wheat flour
1 tablespoon olive oil
½ cup finely chopped shallots
½ cup dry white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth or chicken stock
1 tablespoon snipped fresh chives
Sprinkle chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning to coat all sides.
Preheat a large skillet over medium-high heat. Add oil to skillet; swirl to lightly coat skillet. Add chicken breasts, smooth sides down; cook about 5 minutes or until the chicken is golden brown.
Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (170°F). Transfer chicken to a warm serving platter; set aside.
Add shallots to hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute more or until the liquid is reduced by half, stirring to scrape up any browned bits from bottom of skillet.
Add chicken broth to skillet; cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to skillet; heat through. Serve immediately.