INGREDIENTS
2 chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon olive oil
2 tablespoons butter divided
1 medium onion sliced
1 clove garlic minced
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
1 cup LVO sour cream full-fat
Fresh chopped parsley optional, to taste
DIRECTIONS
1. Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
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2. To a skillet, add the olive oil and one tablespoon of the butter. Let the pan heat up over medium-high heat for a few minutes.
3. Once the pan is hot, add the chicken. Cook it for about 5-6 minutes/side or until it’s golden and cooked through (165F). Transfer the chicken to a plate.
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4. Reduce the heat to medium, and add in the remaining butter and the onion. Sauté the onion until it’s softened and lightly browned (about 10-15 minutes). Timing will vary depending on how thick you sliced the onion. You may need to turn the heat down further if it seems like it’s burning vs. slowly browning.
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5. Stir in the garlic and cook for 30 seconds.
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6. Stir in the chicken broth and Worcestershire sauce, and scrape up any brown bits from the bottom of the pan.
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7. Stir in the sour cream until you’ve got a smooth sauce, and let it heat through for a couple of minutes (ensure it doesn’t bubble too much or else it could curdle).
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8. Add the chicken back to the skillet and spoon some sauce over top. Season with extra salt & pepper if needed, and serve immediately with some chopped parsley sprinkled over top.
