Season both sides of the chicken with 1/2 teaspoon salt.
Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it.
Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until golden brown, 1 to 2 minutes per side.
Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
Sprinkle with the remaining 1 tablespoon flour; stir to coat.
Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
Stir in chives and serve immediately.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
