Chicken with Mushrooms and Crème Fraiche

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).

4 Responses to Chicken with Mushrooms and Crème Fraiche

  1. myweeklywine says:

    Sounds good, and within my capabilities. Will try this this week. Chardonnay sounds good – I will try and find a really nice one to go with it.

    Like

  2. Pingback: New Recipe–Chicken Teriyaki | the drunken cyclist

  3. Pingback: Top 5 American Sparkling Wines (Under $20) | the drunken cyclist

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