I melted 2 Tbs. butter in a very large skillet over medium-high heat. Add 1 1/2 lbs. boneless skinless chicken breasts cut into 2" pieces, and 2 minced shallots. Add a little salt and cook for 5 minutes to brown chicken, turning once. Add 1/2 c. chicken broth, 1/2 c. white wine, 3 Tbs. fresh lemon juice, and 1 tsp. mixed dry herbs (such as herbes de Provence or an Italian blend of herbs) to the skillet. Reduce heat to low and cook for 5 minutes or until chicken is cooked through. Stir in 1/2 c. sour cream or creme fraiche and cook for a few minutes more. Season with salt and pepper. Garnish with fresh thyme (I love using the lemon thyme in my garden).
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