The tangy, rich sauce of Chicken with Crème Fraîche Sauce makes this feel like a restaurant meal, but it comes in a one pan, weeknight-friendly package. Serve the tender chicken and sauce over rice, spaghetti, or roasted potatoes.
0 Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
1 Season the chicken with salt and pepper.
2 Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
3 Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
4 Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
5 Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
6 Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
7 Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
8 Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you’d like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
9 Return chicken to the skillet and spoon sauce over top.
10 Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
11 Serve over spaghetti, rice, or roasted potatoes.
