Seared Chicken With Mustard Cream

• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons minced shallots (about 1)
• 2 tablespoons dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons stone-ground mustard
• 1 teaspoon Dijon mustard
• 3 tablespoons low-fat sour cream
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon sugar

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown. Remove chicken and keep warm.
3. Reduce heat to medium; add shallots and saute 1 to 2 minutes or until tender. Add wine and scrape browned bits from pan; cook until wine almost evaporates. Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons. Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.

skinless, salt, freshly ground black pepper, olive oil, shallots, white wine, chicken broth, stoneground mustard, mustard, lowfat sour cream, thyme, sugar

Taken from www.myrecipes.com/recipe/seared-chicken-with-mustard-cream (may not work)