As many chicken recipes as I write, as many as other chefs have piled up in books, people still ask “Do you have any new chicken recipes?” Those poor birds—they can’t even fly! Clearly, it’s all anyone wants to eat anymore!

　　

Ingredients

4 servings

　　4 6-ounce boneless, skinless chicken breast halves

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　Juice of 1 lemon

　　Salt and freshly ground black pepper

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　3/4 cup chicken stock or broth

　　3 super-heaping tablespoons good-quality Dijon mustard

　　3 super-heaping tablespoons sour cream

　　

Step 1

Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil. Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat, and simmer for 3 minutes.

　　

Step 2

Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. Serve the sauce over the chicken and accompany with a simple salad and something to sop up the sauce, like couscous or bread.

　　Rachael Ray 365: No Repeats