Chicken with Creamy Chive Sauce

We are now a little over a week into the new year, and I will just now be starting on those new year's resolutions. Not because I was being lazy, but because the first week I was dealing with a nasty cold that kept me out of commission and out of the gym. But, I'm feeling better now, and so the resolutions have begun. You may have noticed in previous posts, the frequency of recipes that I get from Eating Well, and that is because the recipes there are healthy!

I found this recipe a couple of years ago, and it wasn't until I saw Jessy and some other bloggers on my cooking board post it that I was reminded how much I liked it. And so I pulled it out of my archives and put it on the dinner table. It was even better than I remembered it to be. I even used some of the extra sauce on my baked potato! At only 244 calories, this is absolutely fabulous for anyone looking for a healthy, low-calorie meal!

Chicken with Creamy Chive Sauce

Source: Eating Well

Ingredients

• 4 boneless, skinless chicken breasts, 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 reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup chopped chives

Preparation

1. 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.
2. 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.
3. 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.
4. 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.