Chicken in Mustard Sauce

Ingredients:
4 6-ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves
Juice of 1 lemon
salt & pepper
2 tablespoons extra-virgin olive oil (EVOO)
3/4 cup chicken stock or broth
3 super-heaping tablespoons good-quality Dijon mustard
3 super-heaping tablespoons sour cream

Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 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. Serve the sauce over the chicken and accompany with a simple salad and something to sop up the sauce, like cous-cous or bread.

From Rachael Ray 365: No Repeats