Sautéed Chicken Breasts With Creamy Chive Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
1/2 cup dry white wine
1 (14 ounce) can chicken broth
1/3 cup sour cream
1 tablespoon Dijon mustard
1/2 cup chives, chopped

Preparation

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with 1/2 teaspoon salt. Place 1/4 cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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.