Pan-seared Chicken With Chive Sauce

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	297
Total Fat	10 g
Saturated Fat	3 g
Sodium	557 mg
Total Carbohydrate	6 g
Dietary Fiber	0.5 g
Protein	43 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Boneless, skinless chicken breasts	2 (6-ounce)
Lemon pepper	½ teaspoon
Olive oil	2 teaspoons
Garlic, chopped	2 cloves
Reduced-sodium chicken broth	6 ounces
Flour	1 tablespoon
Crème fraiche (or substitute reduced fat sour cream)	3 tablespoons
Chives, chopped	¼ cup

Directions
Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until ½ inch thick. Season both sides with lemon pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add garlic to the pan and cook for about 1 minute. Add in broth and flour. Bring to a boil while stirring, scraping up any browned bits.
Return chicken and its juices to the pan. Reduce heat to low and simmer until cooked through.
Stir in crème fraiche and cook for another minute, turning the chicken a couple of times. Add the chives and serve.

Exchanges
5.5 very lean meats; 2 fats; 0.5 starches

Side Suggestions: Steamed Green Beans. Boiled New Potatoes.

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