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Classy Chicken

Classy Chicken

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
MONICA DEREGT

MONICA DEREGT

An elegant, easy-to-make chicken dish bursting with flavors of sun dried tomatoes and creamy white wine sauce. My husband calls it the classiest meal I serve because it's exactly like what you order in a fancy restaurant! Very low in fat and calories, and it only takes 1/2 hour from start to finish. Pairs nicely with roasted baby potatoes and steamed broccoli.

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
  3. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jharris
27

jharris

1/1/2004

This was so good and so easy!!! I was low on white wine, so I added some red wine and I used regular sour cream. I would also recommend putting the tomatoes in warm water to let them soften, like others have said It truly makes a difference and ADD MORE! Next time I will cut the chicken into bite size pieces, so they can truly absorb the sauce. Thanks!

mermaid369
20

mermaid369

8/28/2007

I made it exactly as described and it was delish! Dill & dijon gives a nice zing; chicken was tender and moist. I used bottled sundried tomatoes in olive oil which i'm sure didn't hurt the flavor any.

CALICOOKIN
20

CALICOOKIN

10/23/2003

Easy dish and always a hit. Took the advice of another reader and soaked the tomatoes in water. I've added bell peppers or broccoli, lots of mushrooms and have experimented with other veggie combos. Served this over asparagus-zuchinni rice from this website and was definitely a memorable meal that has been requested more than once.

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