1.Sauté chicken breasts in a skillet with olive oil until golden brown.
2.Add white wine and cover (make sure the heat is reduced and you cover immediately or the wine can explosively react with the oil. Remove some of the oil if you end up with to much of it in the pan BEFORE you add the wine.
3.Cook on medium heat until chicken is 165 F, turning chicken every 5 min.
4.Mix light sour cream and mustard together and cover over cooked chicken breasts.
5.Cover and warm on very low heat for 10 min until sauce is warm.
6.Thin sauce with a dash of water if it gets to thick on you.
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Tired of the same old roasted, grilled or baked chicken breasts? Transform your dinner from ho-hum to high-flavor with this easy and fast recipe for any occasion. Very few ingredients needed and tastes phenomenal. Pan-seared chicken breasts are drenched in a Dijon mustard sauce so delicious; it's hard to believe it’s healthy! Dr. Derek makes sure that Chef Binks stays on track and fulfills his obligations of providing you with easy and healthy recipes.