Chicken with Mushrooms and Crème Fraiche:
The recipe is rather simple: pound out a couple chicken breasts (no need to totally beat the crap out of them, just flatten a bit) and season both sides with salt and pepper. I also put some Bosari (the black one) on there. Sauté some garlic, onion and shallots in a bit of butter, then put the chicken breast right on top, turn once. Total cooking time about 5 minutes (you might want to check to make sure the breasts are done). Remove the chicken and keep warm. Add another hunk of butter and a bunch of sliced mushrooms to what was left in the pan and sauté. After the mushrooms have reduced a bit, add a half a cup of crème fraiche (or even sour cream) and heat until it starts to simmer. Put the chicken breast on a bed of egg noodles and spoon the mushroom sauce over the top.
Wine Suggestion: This is a great dish for either a Chardonnay that has some oak on it, or a lighter ‘Burgundian’ style Pinot Noir, even a Beaujolais (gamay grape).