Here's how
1 Trim the chicken thigh fillets of any excess fat and sinew. Melt the butter in a heavy-based frying pan over medium heat. Add the garlic and cook for I minute.
2 Add the chicken fillets and cook over medium heat for 4 minutes on each side, or until the chicken is cooked through. Remove the chicken fillets from the pan and set aside. Keep warm.
3 Add the Worcestershire sauce, chopped fresh parsley, sour cream and cream to the frying pan and stir over medium heat for 1 minute. Season to taste with salt and freshly ground black pepper. Return the chicken fillets to the pan and spoon the sauce over them. Serve the chicken with the sauce and some steamed green beans.

NOTE: This dish is best cooked just before serving. Do not allow the sauce to boil or the sour cream will separate and the sauce will have an unpleasant, curdled appearance.

Source: The Complete Chicken Cookbook (Murdoch Books)