Chicken Cutlets With Tarragon-Mustard Sauce

• 1 tablespoon extra-virgin olive oil
• 1 pound chicken breast cutlets (about 4 cutlets)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons chopped shallots
• 1 teaspoon all-purpose flour
• 1/2 cup dry white wine
• 1/4 cup light sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh tarragon

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper; cook 3 minutes on each side. Place chicken on a platter.
2. Return pan to medium heat. Add shallots; saute 1 minute. Sprinkle flour over shallots; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in sour cream and mustard. Return chicken and juices to pan. Sprinkle with tarragon.

extravirgin olive oil, chicken breast cutlets, salt, black pepper, shallots, flour, white wine, light sour cream, mustard, tarragon

Taken from www.myrecipes.com/recipe/chicken-cutlets-tarragon-sauce (may not work)