Pan Seared Chicken with Sour Cream Sauce

Servings 4 people


  • 2 tablespoons unsalted butter
  • 4 medium boneless skinless chicken breast halves
  • sea salt and freshly ground black pepper to taste
  • 2 medium green onions chopped
  • 3 tablespoons chopped parsley
  • 8 ounces sour cream


  • Melt the butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper then add to the skillet; cook for 4 to 5 minutes per side or until juices run clear.
  • Remove from skillet and set aside.
  • In the same skillet, add green onions; cook and stir for 1 to 2 minutes.
  • Stir in parsley and sour cream then season with salt and pepper.
  • Return chicken to the skillet; cover and cook on low for 2 to 3 minutes; serve.


LC SERVING SUGGESTION: Steamed asparagus and a big green salad. GLUTEN FREE: No changes necessary. NUTRITION: 437 Calories; 21g Fat (43.6% calories from fat); 57g Protein; 3g Carbohydrate; trace Dietary Fiber; 178mg Cholesterol; 189mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Tried this recipe?Let us know how it was!