4 boneless skinless chicken breast halves about 1 1/4 pounds
1/4 cup all-purpose white flour
1 tsp salt
1/2 tsp ground black pepper
1 Tbs olive oil
***SAUCE***
1/2 cup chopped onions
3/4 cup fat-free chicken broth
2 Tbs coarse-grained dijon mustard
3 Tbs nonfat sour cream
salt, to taste
ground black pepper, to taste


To flour and cook chicken breasts, follow Basic Recipe.
Reduce heat to medium. Add onions to the skillet and cook about 3 minutes, stirring, until they are softened and begins to color. Add chicken broth and mustard and bring the sauce to a simmer. Cook about 4 minutes, or until the sauce is reduced and thickened slightly.
Add sour cream and stir just to heat through. Season with salt and pepper. Spoon the sauce over the chicken breasts.