Ingredients:

• 2 Tbsp extra-virgin olive oil
• 2 Wellington Farms boneless, skinless chicken breasts (about 1 lb)
• Salt to taste
• Freshly ground black pepper, to taste
• 3 cloves garlic, chopped
• Squeeze of 1/2 lemon, to taste
• 1/4 cup dry white wine
• 1/3 cup chicken stock
• 3 to 4 Tbsp crème fraîche
• Salt and pepper, to taste
• Chopped fresh parsley

Directions:

In a nonstick skillet over medium heat, sauté the chicken breasts in the oil until done. Remove from the skillet, and season to taste. Gently sauté the garlic in the remaining juices. Raise the heat, and add the lemon juice and wine; deglaze the pan for 30 seconds. Add the stock; bring to a boil and reduce to about 4 tablespoons.

Add the crème fraîche, and continue to reduce the sauce to the desired thickness. Season with salt and pepper, to taste.

To serve: Spoon sauce over the chicken breast on rice, pasta, or a bed of wilted spinach. Sprinkle with parsley.

Makes 4 servings

Per serving: 246 calories (50% calories from fat); 13g total fat; 4g saturated fat; 75mg cholesterol; 92mg sodium; 2g total carbohydrates; 26g protein