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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

349 calories; 8.6 g total fat; 79 mg cholesterol; 399 mg sodium. 31.5 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (332)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
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! Read More
(32)

Most helpful critical review

Rating: 3 stars
09/01/2003
This was a good recipe although I think I will alter it somewhat next time. I too plan to add onions fresh sliced mushrooms and a tad more garlic. We served over rice and enjoyed. Interesting blend of tastes. Read More
(15)
424 Ratings
  • 5 star values: 264
  • 4 star values: 100
  • 3 star values: 32
  • 2 star values: 22
  • 1 star values: 6
Rating: 5 stars
01/01/2004
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! Read More
(32)
Rating: 5 stars
01/01/2004
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! Read More
(32)
Rating: 5 stars
08/28/2007
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. Read More
(21)
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Rating: 5 stars
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. Read More
(21)
Rating: 3 stars
08/31/2003
This was a good recipe although I think I will alter it somewhat next time. I too plan to add onions fresh sliced mushrooms and a tad more garlic. We served over rice and enjoyed. Interesting blend of tastes. Read More
(15)
Rating: 4 stars
06/29/2007
The sauce in this is delicious! I didn't add any sour cream since I didn't have any and because of what some other reviewers have said. I also didn't have sundried tomatoes so I added mushrooms instead. It came out perfect! The mustard and dill flavours work so well together! I think in the future i'll experiment with different vegetables. Read More
(15)
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Rating: 5 stars
09/22/2007
I have gotten great reviews on this dish every time I've made it! I love this recipe:). The only change I make is to add artichoke hearts. Read More
(14)
Rating: 4 stars
06/04/2007
It took more than 30 minutes to prepare although this was the first time I made it and once you know what you are doing it always goes faster! Do NOT leave out the sour cream in fact I added a little more and the mustard added such a delightful little zing! Husband dislikes zucchini but he said he'd rate it a 4 and would eat it again. Did notice he left some of the sun dried tomatoes on the plate...I would give it a 5 if it was just up to me. Very pretty but serve on linquini or rice to soak up the yummy sauce. Read More
(12)
Rating: 5 stars
12/10/2010
Tasty and looks great on the plate. The flavor is similar to a classy chicken stroganoff. It was really easy to throw together and everyone got seconds. That makes it 5 stars in my book! Read More
(12)
Rating: 4 stars
07/06/2010
This was pretty good! My only comment is that there is way too much dill! I am going to give the benefit of the doubt and assume that you meant fresh dill weed I used dried and it was quite overpowering. So if you are going to cook this and use dried dill - cut it down to about 1/3 of a tsp. Read More
(10)