Chicken Breasts with White Wine Pan Sauce with Crème Fraîche

• total time: 45 minutes

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

Directions

Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer to a plate. Reserve 1 tablespoon of drippings in skillet.

Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes. Add stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup and just barely coats back of a spoon, 4 to 6 minutes. Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.