Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1/2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 cup full-fat sour cream, room temperature
  • 1 tsp dried parsley

Instructions:

  1. Season the chicken cutlets with garlic powder, salt, and pepper. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken and cook for 3–5 minutes per side until a golden-brown crust forms. Remove the chicken and set aside on a plate.
  2. Lower the heat to medium. Melt the butter in the same pan, scraping up the browned bits (fond). Add the diced onions and sauté for 5–7 minutes until soft and translucent.
  3. Pour in the chicken broth and Worcestershire sauce. Stir and simmer for 2 minutes until the liquid reduces slightly. Turn the heat to low or remove the pan from the burner and whisk in the sour cream until the sauce is velvety and smooth.
  4. Return the chicken and any accumulated juices to the pan. Spoon the creamy sauce over the meat. Simmer for another 3–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Garnish with parsley.