Sautéed Chicken in Dijon-Cream Sauce

Mustard and sour cream create a tangy sauce for these lightly breaded chicken breasts.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 3.6g
  • Protein: 44.2g
  • Carbohydrate: 9.7g
  • Fiber: 0.3g
  • Cholesterol: 117mg
  • Iron: 1.7mg
  • Sodium: 464mg
  • Calcium: 136mg

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

Preparation

  1. 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. 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. 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.
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