As many chicken recipes as I write, as many as other chefs have piled up in books, people still ask “Do you have any new chicken recipes?” Those poor birds—they can’t even fly! Clearly, it’s all anyone wants to eat anymore!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil. Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat, and simmer for 3 minutes.
Step 2
Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. Serve the sauce over the chicken and accompany with a simple salad and something to sop up the sauce, like couscous or bread.
