Healthy: Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes

Tuesday, December 4th 2012. | Healthy

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Hi everyone!

Tomorrow we are having Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes and green beans.

 Healthy: Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes

Sauteed Chicken Breasts with Creamy Chive Sauce
FiveBoys5
(I think I pulled this recipe off the family fun site, but I’m not sure)

4 b/s chicken breasts, trimmed of fat
1 tsp kosher salt, divided
1/4 cup, plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14oz can reduced-sodium chicken broth
1/3 cup reduced fat sour cream
1 tablespoon dijon mustard
1/2 cup chopped chives

Place chicken between sheets of plastic wrap and pound until flattened to an even thickness, about 1/2 inch. Season both sides with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour. Heat 2 tsp 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. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any brown bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour, stir to coat. Add wine, broth and remaining 1/2 tsp salt, bring to a boil, stirring often. Return the chicken and any accumulated juices to the pan, reduce the heat to a simmer and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth, turn the chicken to coat with the sauce. Stir in chives and serve immediately.

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Seasoned Baked Potatoes
TheBadWitch/TOH
Yield: 4 servings.

4 medium baking potatoes
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400 for 35-40 minutes or until tender.

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