Ingredients

4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)

1/4 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground pepper, plus more to taste

3 teaspoons extra-virgin olive oil or canola oil, divided

1/4 cup finely chopped shallots

1/2 cup reduced-sodium chicken broth

1/2 cup dry white wine

1 tablespoon Dijon mustard

1 tablespoon reduced-fat sour cream

1 tablespoon chopped fresh tarragon

Preparation

  1. Season chicken on both sides with 1/4 teaspoon each salt and pepper.
  2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
  3. Add the chicken and cook until well browned, about 3 minutes per side.
  4. Transfer to a plate and tent with foil.
  5. Reduce heat to medium. Add 1 1/2 teaspoons oil to pan.
  6. Add shallots; cook, stirring, until softened, 2 to 3 minutes.
  7. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
  8. Return the chicken and any accumulated juices to the pan; reduce heat to low.
  9. Simmer until the chicken is cooked through, about 4 minutes.
  10. Transfer the chicken to a warmed platter.
  11. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.

Serve with sautéed string beans and wild rice.