I’ve made this chicken a few times and it still surprises me how easy it is to throw together. Not only is it satisfying and tasty, but it’s actually healthy too. The sauce adds so much flavor I decided to ditch the real mashed potatoes that usually accompany it in favor of cauliflower “mashed potatoes”. The result is pure low carb deliciousness.
Recipe from Eating Well.
More proof, if any is needed, that any sauce with shallots in it is bound to be a knockout. If you want to know the secret to why restaurant food taste better, it’s shallots. Likewise, if you want your food to taste as good as a restaurant’s…you get the point.
The “mashed potatoes” here are one of the best culinary tricks I’ve ever picked up. I’m a true lover of mashed potatoes and I have no problem substituting these for the real thing. When they’re done right, it’s pretty hard to tell the difference. I discovered these on Steamy Kitchen and I’m so glad I did.
1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
Separate the cauliflower into florets and chop the core finely.
Bring about 1 cup of water (or chicken stock) to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.” Top with chives.
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon 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 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken 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 teaspoons 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 browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce 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.
Put a huge portion of the “mashed potatoes” on a plate and put the chicken breasts on top. Pour the source over the whole mess and enjoy.