Pan Seared Chicken Breasts with Creme Fraiche Herb Sauce.

When I first started cooking I never knew what to do with boneless skinless chicken breasts, now I positively rely on them. The success of the dish is all in the sauce and not overcooking the chicken. I made this the other day when time was short (when isn't it) and everyone was hungry (when aren't they). It was one of those 30 minute deals - actually more like 20. You really can't go wrong with garlic, lemon and herbs and add to that creme fraiche, or cream if you can't find the creme fraiche and some peas and you have a winner of a dinner.

Pan Seared Chicken Breasts with Creme Fraiche. Serves 6.

6 boneless skinless chicken breasts.
1 small onion
2 cloves of garlic
1 lemon, zest and juice
1-2 large sprigs of fresh rosemary
1 -2 handfuls of fresh parsley
A couple of tablespoons olive oil
1 tablespoon of unsalted butter
Salt and pepper
1 glass of white wine
1 tablespoon creme fraiche
1 cup of frozen peas

If the chicken breasts are thick, lay them between two sheets of parchment paper and pound with a rolling pin to approx 1/4 inch thick.

Very finely chop the herbs.

Season the chicken with a sprinkling of the herbs, salt and pepper.

In a large non stick saute pan heat the olive oil and butter until foaming.

Add the onion and garlic and cook until soft.

Push the onion and garlic to the side of the pan and place the chicken breasts into the pan (don't overcrowd), unless you have large pan you may have to do this in batches. Saute on a medium heat until the chicken is beautifully golden.

If the onion and garlic look like they're burning remove them to a serving platter and cover.

Turn the chicken over and brown the other side until it is thoroughly cooked through.

Remove to a platter and cover with aluminuim foil.

Sprinkle in the rest of the herbs, zest, juice of the lemon and the glass of wine. Turn up the heat until bubbling, then turn down to a simmer, add the frozen peas and cook for a couple of minutes until the peas are bright green.

Remove from the heat, add the tablespoon of creme fraiche and swirl it into the sauce. Don't whisk.