Ingredients

4 boneless, skinless chicken breasts

.25 teaspoon salt, plus more to taste

.25 teaspoon freshly ground pepper, plus more to taste

3 teaspoons extra-virgin olive oil

.25 cup finely chopped shallots

.50 cup reduced-sodium chicken broth

.50 cup dry white wine

1 tablespoon Dijon mustard

1 tablespoon plain greek yogurt

1 tablespoon chopped fresh tarragon

Directions

1 Season chicken on both sides with . teaspoon each salt and pepper. Heat 1 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.

2 Reduce heat to medium. Add the remaining 1. teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.

3 Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.