Classy Chicken
An elegant, simple-to-make chicken dish that’s bursting with creamy white wine sauce and sun-dried tomato flavor. It’s exactly like what you’d order in a fancy restaurant, which is why my husband calls it the classiest meal I serve! It is very low in fat and calories, and the entire process only takes half an hour. goes well with steamed broccoli and baby potatoes that have been roasted.
Put the flour in a small bowl.
Chicken should be salted and peppered before being floured.
Shake off any extra.
In a sizable skillet set over medium-high heat, melt the butter.
The chicken breasts should be browned for three minutes on each side.
Pour the white wine and chicken broth into the skillet, scraping any chicken bits from the bottom of the pan for flavor.
Add the mustard and mix.
Chicken should be “springy,” but not fully cooked, after a few minutes of cooking under cover.
Add the sun-dried tomatoes and zucchini after which season with dill weed and garlic.
About 5 to 10 minutes, or until the chicken is thoroughly cooked, cover the pan and cook the zucchini until tender.