Turkey in creamy chive sauce

This is a recipe I got from Jillian Michaels' website, and adapted slightly.

Ingredients (serves 4)

4 Turkey (or chicken) Escalopes
1 teaspoon salt
Ground black pepper
1/4 cup plain flour
3 teaspoons extra virgin olive oil
1 small onion finely chopped
Handful of mushrooms, sliced
1/2 cup dry white wine
14 ounces chicken stock
1/3 cup reduced-fat sour cream
1 tablespoon wholegrain mustard
Bunch of chives, chopped

• Season both sides of the turkey with salt and pepper. Place 1/4 cup flour in a shallow glass baking dish and coat the turkey in it. Discard the excess flour.
• Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add the turkey and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add onion and mushrooms and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, stock and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
• Return the turkey and any juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

 I served it with some broad beans and spring greens which I steamed and then sauteed for a couple of minutes with a clove of garlic.