4 boneless and skinless chicken breasts, cut or pounded to about 1/2 inch thick.
¼ tsp Himalayan Pink Salt, plus more to taste
¼ tsp Coarse Ground Black Pepper, plus more to taste
3 tsp Extra Virgin Olive Oil
1/4 Cup finely-chopped shallots
1/4 Cup chicken stock
1 Tbsp prepared Dijon mustard
1 Tbsp sour cream
2 Tsp California Salad Herb Blend
Season the chicken breasts on both sides with 1/4 tsp each of salt and pepper. Heat 2 tsp extra virgin olive oil in a large, heavy skillet over medium-high heat. Add the seasoned chicken breasts and cook until each piece is well browned, about 2 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce the heat under the skillet to medium. Add the remaining 1 tsp of oil to the pan. Add chopped shallots and cook, stirring frequently, until softened, about 2-3 min. Add chicken stock and bring mixture to a simmer. Cook, stirring occasionally, until liquid is reduced by half, about 3 min.
Transfer the chicken and any accumulated juices from the plate back to the pan. Reduce heat under the skillet to low. Simmer until the chicken is cooked through, about 4 min. Transfer the chicken breasts to a warmed platter.
Stir Dijon mustard, sour cream and California Salad Herb Blend into remaining pan juices to make a sauce. Season to taste with additional salt and pepper, and spoon over the chicken before serving.