A very healthy and tasty treat are the Sautéed Chicken Breasts where you can perfectly match it with a crunchy bread. You can even add in more health goodness such as cauliflower, asparagus and add in mashed potato or rice. This meal is great for adults and kids too.
Benefits of Chicken Breasts
One of the secrets to making the flavor come out in this recipe is white wine. We know that it has been used in several recipes but do you know that it also has health benefits to offer? One research showed that the antioxidants of red wine called resveratrol and the hydroxytyrosol of white wine have same effects in terms of improving the function of the heart as well as prevent blockage in the arteries.
Ingredients for Chicken Breasts
- 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 reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
Steps for making Chicken Breasts
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.
Time Table and Serving
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Serving: 4 people
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