Sautéed Chicken in Dijon-Cream Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons dijon mustard 
• 0.5 cup less-sodium chicken broth dry white fat-free
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 1 tablespoon tarragon fresh chopped
• 8 ounce cup heavy whipping cream sour low-fat
• 2 teaspoons olive oil divided
• 0.3 teaspoon salt 
• 1 tablespoon shallots chopped
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small, heavy skillet.
2. Sprinkle both sides of chicken with 1/4 teaspoon pepper and salt. Dredge chicken in flour, shaking off excess.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
4. Add chicken, and cook 4 to 5 minutes on each side or until done.
5. Remove chicken from pan, and keep warm.
6. Heat remaining 1 teaspoon oil in pan.
7. Add shallots; saut 1 minute.
8. Add wine and broth; bring to a boil. Boil 3 to 4 minutes or until mixture is reduced by half.
9. Add mustard, tarragon, and remaining 1/4 teaspoon pepper; cook 1 minute.
10. Remove from heat; stir in sour cream.