Creamy Mustard Chicken
Date: Nov. 25th, 2019 - 1:00 PM
Ingredients
½ package whole-wheat angel hair pasta (7-8 ounces)
4 thin-sliced chicken breasts or cutlets (about 1 pound)
½ teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
½ cup dry white wine
½ cup water
¼ cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish
Preparation
- Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
- Meanwhile, sprinkle chicken with garlic powder and ¼ teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining ¼ teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
- Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
