Chicken with Thyme

1 chicken breast, boned and halved per serving
flour seasoned with a little paprika
2 tablespoons butter
2 tablespoons good olive oil
3 shallots, finely chopped
2 tablespoons chopped fresh thyme
150ml medium white wine
1 teaspoon chicken stock powder
100ml water
1 tablespoon lemon juice
1/2 cup light sour cream

Flatten out the chicken breasts by placing them between sheets of waxed paper and batting them with the flat side of a meat mallet. Dip in the seasoned flour and set aside for a few minutes.

Heat the oil and butter together in a large pan and cook the chicken breasts until tender and golden on both sides - about 10 minutes. Pat with a paper towel and place on a serving dish and keep warm in the oven.

Add the shallots and thyme to the pan and cook gently for about three minutes then add the wine, stock powder and water and stir well, scraping down the pan. Bring to the boil and simmer for a few minutes to reduce then add the lemon juice. Stir in the sour cream and reheat to just below boiling. Tip into a serving jug, pouring a little over the chicken. Serve immediately.

This can be served with noodles, herbed rice, or jacket-baked potatoes and a green vegetable. For more than four people you can increase the sauce ingredients - this sauce is rather moreish.