Creamy Chive Chicken Breasts

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, wild rice or a fresh salad.

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	4 servings
Ease of Prep:	Easy

Recipe Ingredients
	4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
	1 teaspoon kosher salt , divided
	1/4 cup seasoned bread crumbs 1 tablespoon all-purpose flour
	3 teaspoons extra-virgin olive oil , divided
	2 large shallots , finely chopped
	1/2 cup water
	1 14-ounce can reduced-sodium chicken broth
	1/3 cup reduced-fat sour cream
	1 tablespoon Dijon mustard
	1/2 cup chopped chives (about 1 bunch)

Recipe Directions

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup seasoned bread crumbs in a shallow glass baking dish and dredge the chicken in it. Discard the excess seasoned bread crumbs.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add water, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Advantages: low calorie, low carb, low sat fat, heart healthy, healthy weight.

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