Recipes

1. In a large nonstick pan, heat 2 teaspoons of the olive oil over

medium-high heat.

2. Season the chicken cutlets with salt and pepper. Cook them for 3

minutes on each side, transfer them to a platter and keep warm.

3. Add the remaining olive oil and carrots and cook for 2 minutes.

Add the snow peas and mushrooms and cook for 4 more minutes. Add the

garlic and cook for 2 minutes. Transfer the vegetables to the platter

with the chicken cutlets.

4. Add the white wine and thyme to the pan and simmer until the wine

has reduced by half. Add the chicken broth and simmer for 5 minutes.

Stir in the sour cream and cook until the sauce is smooth.

5. Return the chicken and vegetables to the pan for a minute or two

to warm them. Serve immediately.