4 skinless, boneless chicken breast halves
1/2 tsp. pepper, divided
1/4 tsp. salt
1/4 cup all-purpose flour
2 tsp. olive oil, divided
1 tbsp chopped shallots
1 cup fat-free chicken broth
2 tbsp. Dijon mustard
1 tbsp. chopped fresh tarragon
1 8 oz container low-fat sour cream

Using mallet, pound chicken to 1/4-inch thickness. Sprinkle both sides of chicken with 1/4 teaspoon pepper and salt. Dredge chicken in flour, shake off excess.

Heat 1 teaspoon oil in skillet over medium heat. Add chicken, cook 4-5 minutes on each side or until done. Remove chicken from pan, keep warm.

Heat remaining 1 teaspoon oil in skillet, add shallots, cook 1 minute. Add broth, bring to a boil. Boil 3-4 minutes or until volume is reduced by half.

Add mustard, tarragon, and remaining pepper, cook 1 minute.

Remove from heat, stir in sour cream. Pour a 1/3 cup sauce over each chicken and serve.

Submitted by: Sherry Monfils