Classy Chicken
Description
An elegant, easy-to-make chicken dish bursting with flavors of sun dried tomatoes and creamy white wine sauce. My husband calls it the classiest meal I serve because it's exactly like what you order in a fancy restaurant! Very low in fat and calories, and it only takes 1/2 hour from start to finish. Pairs nicely with roasted baby potatoes and steamed broccoli.
Ingredients
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1 cup all-purpose flour
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4 boneless, skinless chicken breast halves
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salt and pepper to taste
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2 tablespoons butter or margarine
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1/2 cup dry white wine
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1/2 cup fat-free chicken broth
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1 tablespoon Dijon mustard
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1 zucchini cut in half lengthwise, then sliced diagonally
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5 sun-dried tomatoes, chopped
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1 clove garlic
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1 teaspoon dill weed
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1/3 cup fat-free sour cream
Directions
1
Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
2
Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
3
Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.