SAUTEED CHICKEN BREASTS

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce 

MAKES: 4 servings

SERVING SIZE:

1 chicken breast and 3 tablespoons sauce

CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped shallots

1/2 cup dry white wine-OR-reduced-sodium chicken broth

1 cup reduced-sodium chicken broth-OR-chicken stock

1 tablespoon snipped fresh chives

1. 

Sprinkle chicken breasts with the salt and pepper. 

Place flour in a shallow dish; dip chicken in flour,

 turning to coat all sides.

2. 

Preheat a large skillet over medium-high heat. 

Add oil to skillet; swirl to lightly coat skillet. 

Add chicken breasts, smooth sides down; 

cook about 5 minutes or until the chicken 

is golden brown.

3.

 Turn chicken over; cook for 4 to 5 minutes

 more or until chicken is no longer pink 

(170 degrees F). Transfer chicken to a 

warm serving platter; set aside.

FOR SAUCE

4

 Add shallots to hot skillet; cook for 2 minutes,

 stirring frequently. Carefully add wine; cook

 about 1 minute more or until the liquid is 

reduced by half, stirring to scrape up any 

browned bits from bottom of skillet.

5.

 Add chicken broth to skillet; cook for 3 to 4

 minutes or until liquid is reduced by half. 

Stir in chives. Return chicken to skillet; 

heat through. 

Serve immediately. 

Makes 4 servings 

(1 chicken breast and 3 tablespoons

 sauce per serving)