Pan-Seared Chicken in Creole Lemon Cream Sauce

Season those chicken breasts good with salt and pepper, baby. Get them nice and even by pounding them to about half-inch thick — this helps them cook evenly and stay tender.

Dredge the chicken lightly in flour, shaking off any excess. You want just a whisper of flour for that golden crust.

Heat 2 tablespoons of that olive oil in a large skillet over medium-high heat. When it shimmers, lay those chicken breasts in carefully — don't crowd them, cher. Cook about 4 minutes per side until golden brown and cooked through. (Don't move the chicken once it hits the pan — let it get that beautiful sear)

Transfer the chicken to a warm platter and tent with foil to keep it happy while you make the sauce.

Add the remaining tablespoon of oil to the same pan if needed, then sauté that minced garlic over medium heat for about a minute until it's fragrant but not brown.

Turn the heat down to low and add the lemon juice, capers, and Creole seasoning. Let this simmer gently for 5 minutes to marry all those flavors together.

Stir in the sour cream and cook for another 5 minutes, stirring gently until the sauce is heated through and creamy. Taste and adjust seasoning as needed. (Keep the heat low once you add the sour cream — high heat will make it curdle on you)

Pour that beautiful sauce right over the chicken and serve immediately while it's singing.