Top the chicken with the finished sauce.
Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
To the pan of reserved fond, add the sauce. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened.
In a separate bowl, combine the ingredients.
Leaving any browned bits (or fond) in the pan, transfer to a plate.
Add the seasoned chicken to pan.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.
Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
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