This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

• 16 pork paillards
• Salt and pepper
• 2 tablespoons grapeseed oil or safflower oil
• ¼ cup dry white wine
• ½ cup low-sodium chicken stock
• ⅓ cup sour cream (or more to thicken)
• ¼ teaspoon sweet or smoked paprika

1. Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
2. Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.

Serves 4.