Classy Chicken

Directions

1. 1
   Place the flour into a shallow dish; stir in salt and pepper.
2. 2
   Dredge chicken in seasoned flour.
3. 3
   Shake off excess.
4. 4
   Heat the butter in a large skillet over medium-high heat.
5. 5
   Brown the chicken breasts on each side, about 3 minutes per side.
6. 6
   Pour the chicken broth and white wine into the skillet, and scrape up any fond from the bottom of the pan.
7. 7
   Stir in the mustard.
8. 8
   Cover, and cook for a few minutes until chicken is 'springy', but not cooked through, about 10 minutes.
9. 9
   Add the zucchini and sun-dried tomatoes to the pan, then add garlic, capers and dill.
10. 10
    Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes more.
11. 11
    Remove the chicken to a platter, and remove the pan from the heat.
12. 12
    Stir sour cream into the pan liquid.
13. 13
    If most of the liquid has evaporated, stir in a bit more wine or broth first.
14. 14
    Season with salt to taste, and serve chicken with sauce poured over it.