Oh. My. Word!! This was absolutely the bomb! My entire family went on and on about this dish! I used a mixture of cornstarch and seasonings to coat the chicken in before browning it. I made an easy sauce with lemon and honey... and this was one to remember!
Here’s what you need:
4 chicken breast cutlets
1/4 cup cornstarch
1/4 t salt
1/4 t black pepper
1/2 t paprika
1/2 t dried thyme
2 T canola oil
1/2 cup chicken broth
1/2 cup dry white wine
juice of one lemon
2 T honey
1/2 t minced garlic
1/3 cup light sour cream
fresh parsley and lemon slices to garnish
Combine cornstarch, salt, pepper, paprika and thyme together on a plate or shallow bowl. Coat chicken on both sides in this mixture. Heat the oil in a large skillet over medium high heat . Cook the chicken, flipping once, until golden brown and it reaches an internal temperature of 165. This should take about 5-8 minutes. Transfer to a plate. In the same skillet, ( I rinsed it out and wiped it clean first), heat the broth, wine, lemon juice, honey and garlic and allow it to reduce down, for about 5 minutes. Reduce heat to low and whisk in the sour cream until smooth. Add the chicken back in, drizzle with the sauce and garnish with the parsley and lemon slices. Delicious!
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