1. Preheat oven to 350°F.
2. In shallow bowl, combine flour, salt, pepper, garlic powder and paprika.  Dredge chicken in seasoned flour.
3. In large sauté pan over medium high heat, warm canola oil.  Place chicken in pan and cook, turning, until each side is golden brown, about 3–4 minutes per side.  Remove chicken from sauté pan and place on baking sheet.  Place chicken in oven and cook 6–8 minutes or until a meat thermometer inserted in the thickest part should register 170° F.
4. Return sauté pan to medium high heat; add shallots and thyme.  Saute until shallots are soft and translucent, about 3 minutes.  Deglaze pan with balsamic and champagne vinegars.  Cook until liquid is nearly dry, about 5 minutes.  Add wine and continue cooking until mixture is reduced by one half, about 1–2 minutes.
5. Add chicken stock and tomatoes to pan.  Cook, stirring, until tomatoes become soft, about 5 minutes.  Remove pan from heat.  Whisk in sour cream.  Remove chicken from oven and allow to rest for 5 minutes.  Serve chicken over pasta, rice or soft polenta, topped with sauce.

Recipe courtesy of the National Chicken Council

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