|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|2 DLM Boneless, Skinless Chicken Breasts|
|Salt and freshly ground 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|
|Chopped fresh parsley|
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
Makes 4 servings
Per serving: 246 calories; 13g total fat; 4g saturated fat; 75mg cholesterol; 92mg sodium; 2g total carbohydrates; 26g protein;