Sauteed Chicken Breasts with Creamy Chive Sauce

My husband found this recipe a while back when I was still prego, and I thought it tasted so good.  I didn't know if it was because I was pregnant and starving or if it was because it actually was good.  Well, we have had it twice since I have had our baby and yes, it is just a good recipe!

Found on DisneyFamily.com

Recipe Ingredients
	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 (I never have these so I just use white or yellow onions)
	1/2 cup dry white wine (I don't like a strong white wine flavor, so I substitute some of this with more chicken broth)
	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)

Recipe Directions

1. 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.
2. 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.
3. 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.
4. 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.