CLASSY CHICKEN

CLASSY CHICKEN

An easy to make chicken dish bursting with flavors of sun dried tomatoes and creamy white wine sauce. Only takes a ½ hour from start to finish. Goes well with roasted baby potatoes and steamed broccoli.

1 cup all-purpose flour
4 boneless, skinless chicken breast halves
salt and pepper to taste
2 tbsp. butter or margarine
½ cup dry white wine
½ cup fat free chicken broth
1 tbsp. Dijon mustard
1 zucchini cut in half lengthwise, then slice diagonally
5 sun dried tomatoes, chopped
1 clove garlic
1 tsp. dill weed
1/3 cup fat-free sour cream

Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.

Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is "spring", but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until zucchini is tender and the chicken is cooked through, about 5-10 minutes.

Remove the chicken to a platter, and remove the pan from the heat. Stir in sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine pr broth first. Season with salt to taste, and serve chicken with sauce poured over it.

Yield: 4 servings.