Chicken Breasts n Rich Creamy Chive Sauce

[Hj]

4 chicken breast large boneless skinless trim fat
1 tsp. kosher salt divided
1/4 c. plus 1 T. flour divided
1 tsp. butter
2 tsp. X virgin olive oil divided
2 large gr. onions finely chopped

1/2 c. dry white wine (optional
1) 14 oz. can chicken broth
1/3 c. sour cream **
1 T. Dijon mustard
1/2 c. chives fresh chopped about 1 bunch or Ur taste

Place chicken between sheets of plastic wrap - pound using meat mallet or heavy skillet until flattened to an even thickness- about 1/2 inch. Season both sides chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish -dredge chicken in it.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add chicken- cook until golden brown- 1 to 2 minutes per side. Remove to a platter- cover -keep warm.
Heat remaining oil in pan - medium high heat. Add shallots n cook- stirring often- scrape up any browned bits until golden brown-1 to 2 minutes. *Sprinkle with 1 T. flour remaining salt or to taste bring to a boil stirring often.

Return chicken with all accumulated juices to pan- reduce heat to simmer- cook until heated through - no longer pink in center- about 6 minutes. Stir in sour cream - mustard until smooth- turn chicken to coat with the sauce. Stir in chives - serve.

Note~ **add enough butter-oil ñ flour to make roux to Ur taste-add some either Gouda or Romano cheese grated for X rich taste. Love to add little zing so make with little fresh lemon juice ñ red crushed pepper flakes with oil ñ butter –add cheese after adding broth.

Sometimes~ I mix Kraft Real mayo with sour cream- making total of 1/3 c. in place of just sour cream.

Use any parts of the chicken or turkey or pheasant -quail