Courtesy of Pouch Friendly.com
4 boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped (I used ground thyme instead)
Juice of 1 lemon
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup chicken stock or broth
3 heaping tablespoons dijon mustard
3 heaping tablespoons sour cream
Season the chicken with the thyme, lemon juice, salt, and pepper.
Heat a large non-stick skillet over medium-high heat with the olive oil. Add the seasoned chicken breasts and cook for 5-6 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. Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. (Mine took a bit longer to thicken)
I put the chicken back in the pan for a couple of minutes while I waited for the sauce to thicken, so that it could pick up the flavor of the sauce and heat back up.
Serve the sauce over the chicken. We served it with white rice, but you could use mashed potatoes or something else to serve the sauce over. You could also have a simple salad along with this too - I imagine a ceasar salad or a greek salad would be wonderful.