Ellen Bales


This recipe calls for chicken cutlets. If you can't find them, just use boneless, skinless chicken breasts cut into 4-oz. pieces.
Recipe & photo:


★★★★★ 1 vote

35 Min
Stove Top


  • 1/2 pkg
    (7 to 8 oz.) whole-wheat angel hair pasta
  • 4
    thin-sliced chicken breasts - or - cutlets (about 1 pound)
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt, divided
  • 1/2 tsp
    freshly ground pepper, divided
  • 1/4 c
    all purpose flour
  • 3 Tbsp
    extra-virgin olive oil, divided
  • 1 large
    shallot, finely chopped
  • 1/2 c
    dry white wine
  • 1/2 c
  • 1/4 c
    reduced-fat sour cream
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    chopped fresh sage, plus more for garnish



  1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions; drain.
  2. Sprinkle chicken with garlic powder and 1/4 tsp. each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 tsp. flour; discard the rest.
  3. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 5 minutes per side. Transfer to a clean plate.
  4. Reduce heat to medium and add the remaining 1 Tbsp. oil to the pan. Add shallot and cook, stirring, until beginning to brown, about 1 minute. Add the wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 tsp. flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 Tbsp. sage and the remaining 1/4 tsp. each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
  5. Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with some more sage, if desired.

Printable Recipe Card


Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: American

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