A delightful chicken dish featuring a creamy herb sauce, zucchini, and sun-dried tomatoes.
Place the flour in a shallow dish.
Ensure the flour is evenly spread for easy dredging.
Season the chicken breasts with salt and pepper, then coat them in the flour, shaking off any excess.
Coat the chicken just before cooking to keep it dry.
Heat the butter in a large skillet over medium-high heat.
Use a skillet with a lid for later steps.
Brown the chicken breasts on both sides, about 3 minutes per side.
Don't overcrowd the skillet to ensure even browning.
Add the white wine and chicken broth to the skillet, scraping up any browned bits.
The browned bits add depth to the sauce.
Stir in the Dijon mustard, then cover and cook for 5 minutes.
Adjust the heat to maintain a gentle simmer.
Add the zucchini, sun-dried tomatoes, garlic, and dill to the skillet. Cover and cook until the zucchini is tender and the chicken is fully cooked, about 10 minutes.
Cut the zucchini into even slices for uniform cooking.
Remove the chicken from the skillet and set aside. Stir the sour cream into the skillet sauce.
If the sauce is too thick, add a splash of broth.
Serve the chicken with the sauce poured over, garnished with fresh dill if desired.
Serve immediately for the best flavor and texture.
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