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Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs!
Ingredients
- 4 (10-ounce) skin-on airline chicken breasts
- 1 ¼ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 tablespoon neutral oil (such as grapeseed)
- ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens
- ⅓ cup dry white wine
- 1 cup chicken stock or lower-sodium chicken broth
- 2 tablespoons crème fraîche
- 3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)
- 1 teaspoon fresh lemon juice
