Nutrition Facts

Serving Size1
Total Fat10 g
Saturated Fat3 g
Sodium557 mg
Total Carbohydrate6 g
Dietary Fiber0.5 g
Protein43 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breasts2 (6-ounce)
Lemon pepper½ teaspoon
Olive oil2 teaspoons
Garlic, chopped2 cloves
Reduced-sodium chicken broth6 ounces
Flour1 tablespoon
Crème fraiche (or substitute reduced fat sour cream)3 tablespoons
Chives, chopped¼ cup
  1. Directions
  2. Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until ½ inch thick. Season both sides with lemon pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  4. Add garlic to the pan and cook for about 1 minute. Add in broth and flour. Bring to a boil while stirring, scraping up any browned bits.
  5. Return chicken and its juices to the pan. Reduce heat to low and simmer until cooked through.
  6. Stir in crème fraiche and cook for another minute, turning the chicken a couple of times. Add the chives and serve.