Serve with roasted broccoli and egg noodles to soak up the sauce.
1 tablespoon extra-virgin olive oil
1 pound chicken breast cutlets (about 4 cutlets)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped shallots
1 teaspoon all-purpose flour
1/2 cup dry white wine
1/4 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
How to Make It
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper; cook 3 minutes on each side. Place chicken on a platter.
Return pan to medium heat. Add shallots; sauté 1 minute. Sprinkle flour over shallots; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in sour cream and mustard. Return chicken and juices to pan. Sprinkle with tarragon.
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