Pour the flour into a shallow dish. Season the chicken with salt and pepper, and then dredge in the flour. Shake off the excess.
Heat the butter in a large skillet over medium-high heat. Brown both sides of chicken breasts, about 3 minutes per side.
Pour the chicken broth and chardonnay into the skillet. Stir in the mustard. Cover and cook for about 4 minutes.
Add the zucchini and sun-dried tomatoes, add in garlic and dill weed. Cover and cook for about 10 minutes, until the zucchini is tender, and chicken is cooked through.
Transfer the chicken to a plate. Remove the skillet from the heat. Stir sour cream in with the liquids from the skillet to make a sauce.
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Email Recipe
Chardonnay Chicken
Serves 4
Ingredients:
1 cup flour
2 boneless skinless chicken breasts, halved
2 tablespoons butter
1/2 cup chardonnay
1/2 cup chicken broth
1 tablespoon Dijon mustard
1 zucchini, cut in half lengthwise, then sliced
5 sun-dried tomatoes, chopped
1 clove garlic, minced
1 teaspoon dill weed, chopped
1/3 cup sour cream
Salt, to taste
Ground black pepper, to taste
Directions:
Pour the flour into a shallow dish. Season the chicken with salt and pepper, and then dredge in the flour. Shake off the excess.
Heat the butter in a large skillet over medium-high heat. Brown both sides of chicken breasts, about 3 minutes per side.
Pour the chicken broth and chardonnay into the skillet. Stir in the mustard. Cover and cook for about 4 minutes.
Add the zucchini and sun-dried tomatoes, add in garlic and dill weed. Cover and cook for about 10 minutes, until the zucchini is tender, and chicken is cooked through.
Transfer the chicken to a plate. Remove the skillet from the heat. Stir sour cream in with the liquids from the skillet to make a sauce.
Serve the chicken with sauce poured over top.
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