Looking for a quick, weeknight meal that's low in carbohydrates? Try this recipe that uses we use crème fraîche, sour cream's richer, less tangy cousin, to thicken the lemony pan sauce.

Ingredients:

• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 chicken cutlets (about 1 pound)
• ¼ cup cornstarch
• ¼ cup canola oil
• ½ cup low-sodium chicken broth
• ⅓ cup dry white wine, such as pinot grigio
• 3 tablespoons lemon juice
• 2 tablespoons honey
• ½ clove garlic, grated
• ½ cup crème fraîche or sour cream
• ¼ cup coarsely chopped fresh parsley

Instructions:

Combine paprika, thyme, salt and pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess. Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes. Transfer to a paper-towel-lined plate. Add broth, wine, lemon juice, honey and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche (or sour cream). Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley before serving.

Nutrition Information:  Serving Size: 3 oz. chicken & 2 Tbsp. sauce 432 calories; fat 27g; cholesterol 90mg; sodium 253mg; carbohydrates 17g; protein 27g; sugars 10g