CHICKEN WITH MUSTARD SAUCE
2 large skinned and boned chicken breasts
2 Tbsp canola oil freshly ground black pepper to taste
2 cloves garlic, crushed
1/4 cup dry white wine
2 Tbsp Dijon-style mustard
1 tsp thyme leaves
3/4 cup sour cream
Halve the chicken breasts through the centre. Using a rolling pin, flatten until the breasts are an even thickness.
Pan-fry the chicken in the oil for 4 minutes each side or until cooked. Remove to a plate and tent with foil. Add the garlic, wine, mustard and thyme to the pan. Stir then simmer for 1 minute. Add the sour cream and stir until smooth and warm. Serve over the chicken.
— Serves 4