ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Chicken in Dijon-Cream Sauce

Prep time 8 mins
Cook time 18 mins
Yield 4 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
Mustard and sour cream create a tangy sauce for these lightly breaded chicken breasts.

Ingredients

  • 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

Nutrition Information

  • calories 310
  • caloriesfromfat 26 %
  • fat 9 g
  • satfat 3.6 g
  • protein 44.2 g
  • carbohydrate 9.7 g
  • fiber 0.3 g
  • cholesterol 117 mg
  • iron 1.7 mg
  • sodium 464 mg
  • calcium 136 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection