Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until ½ inch thick. Season both sides with lemon pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add garlic to the pan and cook for about 1 minute. Add in broth and flour. Bring to a boil while stirring, scraping up any browned bits.
Return chicken and its juices to the pan. Reduce heat to low and simmer until cooked through.
Stir in crème fraiche and cook for another minute, turning the chicken a couple of times. Add the chives and serve.
Exchanges 5.5 very lean meats; 2 fats; 0.5 starches
Side Suggestions: Steamed Green Beans. Boiled New Potatoes.
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