Mustard and sour cream create a tangy sauce for these lightly breaded chicken breasts.
4 (6-ounce) skinless, boneless chicken breast halves
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 (8-ounce) container low-fat sour cream
How to Make It
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 1/4 teaspoon pepper and salt. Dredge chicken in flour, shaking off excess.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from pan, and keep warm.
Heat remaining 1 teaspoon oil in pan. Add shallots; sauté 1 minute. Add wine and broth; bring to a boil. Boil 3 to 4 minutes or until mixture is reduced by half. Add mustard, tarragon, and remaining 1/4 teaspoon pepper; cook 1 minute. Remove from heat; stir in sour cream.