Method:
1 Cut the chicken in half through the centre to form two thin fillets. Combine chicken, lemon rind and juice, garlic and thyme leaves in a bowl, toss to coat.
2 Heat a char-grill pan over medium heat, cook the chicken, drizzled with olive oil, for 2 minutes each side or until cooked through.
3 Combine the sour cream and mustard in a small bowl and season with salt and pepper.
4 Slice chicken and arrange on a serving plate, spoon over the sour cream mixture and chives, serve with lemon wedges