Chicken Breasts with Chive Creamy Sauce

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 non-stick skillet over medium-high heat. Add the chicken and cook until golden brown. 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.

Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt and bring to a boil, stirring often.

Pan fry the mushrooms until soft and golden brown and add to the chicken.

Return the chicken and any meat juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the centre.

Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.

Stir in chives and serve immediately.