Ingredients
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1 cup all-purpose flour
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salt, to taste
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pepper, to taste
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2 tablespoons butter or 2 tablespoons margarine
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1/2 cup dry white wine
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1 tablespoon Dijon mustard
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1 zucchini (cut in half lengthwise, then sliced diagonally)
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1 teaspoon dill weed
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1 garlic clove
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4 boneless skinless chicken breast halves
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5 sun-dried tomatoes, chopped
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1/3 cup nonfat sour cream
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1/2 cup fat-free chicken broth
Instructions
- Place the flour into a shallow dish.
- Season chicken with salt and pepper, and then dredge in flour.
- Shake off excess.
- Heat the butter in a large skillet over medium-high heat.
- Brown the chicken breasts on each side, about 3 minutes per side.
- 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. 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.
- 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.