The cream in this sauce is sour cream and it makes for one incredible sauce. While it tastes rich beyond belief, this is actually a very healthy meal. If you so desire, you can make it a little less healthy by including some crusty bread to dip in the sauce.
For those of you that have made my grilled chicken breast recipe, we are going to follow a lot of the same protocol here. The key thing is we are going to pound the kitchen breasts with a mallet to make them the uniform thickness. That makes the sautéing part a whole lot easier...each breast is uniform and requires the identical cooking time.
I found this recipe in Eating Well Magazine back in January of 2006. I often serve it with sautéed asparagus spears or "Mock Garlic Mashed Potatoes" (http://terrygruggen.blogspot.com/2011/02/mock-garlic-mashed-potatoes.html). This recipe serves four and takes about 35 minutes from start of prep to finish.
4 boneless, skinless chicken breasts
1 teaspoon Kosher salt
1/4 cup flour plus 1 tablespoon
3 tablespoons extra virgin olive oil
2 large shallots, minced
1/2 cup dry white wine
14 ounces chicken broth
1/3 cup sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives
- 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.
Wine pairing: I would recommend an "unoaked" chardonnay. Try Toad Hollow "Francine's Selection".