Classy Chicken

Ingredients

• 2 tablespoons butter 
• 1 tablespoon dijon mustard 
• 1 teaspoon dill weed 
• 0.5 cup cooking wine dry white
• 0.5 cup chicken broth fat-free
• 1 cup flour all-purpose
• 1 clove garlic 
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless
• 0.3 cup cup heavy whipping cream fat-free sour
• 5  sun-dried tomatoes chopped
• 1  zucchini sliced cut in half lengthwise, then diagonally

Equipment

• frying pan

Directions

1. Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess.
2. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
3. 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.
4. 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.
5. 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.