Mustard Chicken on Greens

Put flour in large plastic bag, add chicken and shake to coat.

Heat a tsp oil in large nonstick skillet over medium-high heat. Sauté grape tomatoes about 3 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to plate.

Heat 2 tsp oil in same skillet. Cook chicken about 5 minutes each side, or until instant-read thermometer inserted from side to middle registers 160ºF. Remove to plate; cover.

Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives.

Place chicken on watercress; spoon mustard sauce on top. Serve with tomatoes.