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Sauteed Chicken In Onion-Cream Sauce
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- #71298
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 skinless, boneless chicken breast halves (6 ounce size)
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1/4 cup all-purpose flour
2 teaspoons olive oil, divided
1 tablespoon chopped shallots
1/2 cup dry white wine or fat-free, less-sodium chicken broth
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 container (8 ounce size) low-fat sour cream
directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small, heavy skillet. Sprinkle both sides of chicken with half the pepper and all the salt. Dredge chicken in flour, shaking off excess.
Heat half the oil in a large nonstick skillet over medium heat. Add chicken, and cook for 4 to 5 minutes on each side or until done. Remove chicken from pan and keep warm.
Heat remaining oil in pan. Add shallots and saute for 1 minute. Add wine and broth; bring to a boil. Boil for 3 to 4 minutes or until mixture is reduced by half.
Add mustard, tarragon, and remaining pepper. Cook for 1 minute. Remove from heat and stir in sour cream.
added by
madelen
nutrition data
290 calories, 6 grams fat, 10 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 7, 2013
The chicken itself was just so so but hte onion sauce was really tasty. I think the shallots and fresh tarragon made it stand out. I would have liked the chicken seasoned more or something. Maybe use dried tarragon on the chicken for a little extra pizazz.
May 16, 2011
My husband and I loved this recipe. With cut the recipe in half and it was the right amount for two. We will definitely make this again, but next time with friends and family.