Quick, easy, and good. I like this with rice pilaf.
1 tbl olive oil
4 boneless, skinless chicken breasts
1-2 cloves garlic, crushed
1 tsp rosemary
1/4 cup white wine or dry vermouth
1/4 cup chicken stock
1-2 tbl dijon mustard
1-2 tbl sour cream
Pound the chicken between sheets of wax paper or plastic wrap until about 1/2 inch thick. If you don't have a meat pounder use a heavy pan. (You can do this ahead & refrigerate)
Salt & pepper the chicken breasts. Heat the oil & butter over medium high heat and brown them in the skillet about 3-4 minutes per side. When you turn them, sprinkle with the rosemary and add the garlic. (Don't burn the garlic or it will be bitter.) Remove from skillet and keep warm. Add the white wine and deglaze the pan. Add the chicken stock, stirring. Add the mustard and sour cream. Add the chicken back along with the parsley and reheat over very low heat. Taste. Correct the seasonings if necessary.