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1
Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
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2
Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
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3
Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
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4
Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
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5
Heat margarine in saute skillet over medium-high heat.
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6
Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick.
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7
Expect about 4 minutes if it is much thicker.
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8
After time is up, reduce heat to medium.
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9
Turn chicken over and cook for an additional 3 minutes.
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10
Remove chicken to a plate on the side, then add minced shallots and garlic.
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11
Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
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12
Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
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13
Season with No-Salt and pepper.
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14
Add mustard powder and seeds and stir into sauce.
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15
Let sauce cook for two minutes to reduce, and then add sour cream.
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16
Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
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17
Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
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18
Serve with rice or pasta, and share sauce over all!
