2 chicken breasts
2 tablespoons butter
1/4 cup white wine
4 tablespoon fresh dill, chopped
1 tablespoon Dijon mustard
1/2 cup sour cream
Salt and pepper to taste
Sauté chicken breast in butter and olive oil, until golden brown on each side.
Add white wine and dill. Cover and simmer for 10 minutes.
Whisk Dijon and sour cream into sauce.
Serve on its own or with rice.