Here we use crème fraîche, sour cream's richer, less tangy cousin, to thicken the lemony pan sauce. This quick-cooking main is packed with flavor and perfect alongside pasta, rice or bread.

EatingWell Magazine, September 2021

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Credit: Jacob Fox

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine paprika, thyme, salt and pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess.

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  • Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes. Transfer to a paper-towel-lined plate.

  • Add broth, wine, lemon juice, honey and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche (or sour cream). Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley before serving.

Nutrition Facts

432 calories; fat 27g; cholesterol 90mg; sodium 253mg; carbohydrates 17g; protein 27g; sugars 10g; saturated fat 8g; vitamin a iu 464IU; potassium 63mg.
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