This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free.
"Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them." -Bobby Flay
Roasting chicken this way and then deglazing the pan makes for a perfect sauce. I like this recipe just as much with chicken thighs (and it is less expensive).
After you have deglazed the pan, keep the heat on medium high so the stock reduces quickly. Tempering the sour cream with some warm sauce (warming it before you put it in the hot pan) will keep the sour cream from splitting.
This recipe is great with a little bit of dried tarragon (about 1/8 teaspoon) or some rubbed sage (about 1/2 teaspoon).
Servings: 2 | Serving size: one 4 ounce chicken breast with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers.
Serve with Parmesan Squash or Herbed Zucchini and Roasted Potatoes or Rosemary Potatoes.
Place the olive oil in a large skillet over medium high heat.
When the oil is hot, add the chicken breast and sear on each side for about 2 minutes on each side.
Place the pan in the oven.
Roast the breasts for about 7 minutes then turn the chicken breasts over.
Return the pan to the oven and roast for another 5 to 7 minutes.
Remove the pan from the oven and set the chicken on a cutting board to rest.
Place the skillet over medium high heat.
Add the chicken or vegetable stock to the skillet and whisk to deglaze the pan.
Cook for about 2 minutes to reduce the stock by half.
Add the mustard, honey, salt and pepper.
Whisk until smooth.
Remove from the heat and put about 2 tablespoons of the sauce in a small dish or bowl.
Add the sour cream to the dish and whisk until smooth.
Add the sour cream mixture back to the skillet and whisk until smooth.
Serve the sauce over the roasted chicken.
Serving size: 4 ounces chicken with sauce
Amount Per Serving
|Calories 200||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||<1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 2%||Iron 6%|
|Vitamin K 1mcg||Potassium 400mg|