Rating: 4.64 stars
52 Ratings
  • 5 star values: 39
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

EatingWell Test Kitchen

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Read the full recipe after the video.

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

257 calories; protein 26.3g; carbohydrates 11.8g; dietary fiber 0.5g; sugars 1.1g; fat 8.7g; saturated fat 2.8g; cholesterol 70.4mg; vitamin a iu 500IU; vitamin c 5.1mg; folate 47.4mcg; calcium 46.1mg; iron 1.7mg; magnesium 34.6mg; potassium 389.7mg; sodium 633.7mg; thiamin 0.2mg.
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