Chicken Breast with Creamy Mushroom and Chive Sauce

A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.

• 2 Chicken breasts, boneless and skinless
  
• 1/2 tsp Salt
  
• 3 tbsp All-purpose flour
  
• 1 tbsp Extra-virgin olive oil
  
• 1 Shallot, finely chopped
  
• 100 g Button mushrooms, thinly sliced
  
• 60 ml Dry white wine
  
• 300 ml Chicken broth
  
• 2 tbsp Sour cream
  
• 1/2 tbsp Dijon mustard
  
• 2 tbsp Fresh chives, chopped
  

1. Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
   
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
   
3. Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
   
4. Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.