This is quite possibly one of our favorite dishes. It tastes like it came out of a fine dining restaurant!
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine
- 1 14-ounce can chicken broth
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
- 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.
- 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.
- I ALWAYS at least salt the chicken if not season with some garlic&herb mix. Otherwise, tasty as the sauce may be, I find a big bite of chicken tends to be just a tad bland.
- I typically use green onions instead of chives cause I always seem to have green onions around and they’re typically much cheaper than chives.
- And I find one large shallot is plenty. You can substitute onions if you can’t find shallots. But shallots are going to give you a much more delicate flavor.
- I’ve served this with just about every startch. Noodles, potatoes, rice. They’re all good. You are going to want something on the bland side to wipe up all the yummy sauce that’s left on your plate! So avoid serving with just veggies.
- Sometimes this yields more sauce than others. When I end up with a lot of sauce, I freeze it and save it for a “quickie batch” another time. Side by side, I’m sure the fresh tastes better. But the reheated sauce was incredibly good and after months of not making this dish, I couldn’t tell that it was reheated.