Today’s French Fridays with Dorie was one of my favorites. Forget 30-minute meals, this one took half as much time. It was also easy and allowed me to do the two things I try to do each week: 1) Do one small thing (make myself lunch) 2) Try something new (combine Chicken with Creme Fraiche).
It’s a French cultured cream with a consistency like sour cream or yogurt with a better flavor and the ability to be heated without curdling. You can use it to thicken soup, put atop Potatoes with a dollop of Caviar, flavor Beef Stroganoff, and mix with Cinnamon flavored cookies and Chicken like I did for this week’s recipe.
I wish I could give you the recipe, but as part of the French Fridays with Dorie online cooking group, I can only encourage you to join by registering here http://www.frenchfridayswithdorie.com. Please do, it will be so fun to do together.
What I Will Do Differently Next Time
~I will use Butter instead of oil, and measure the porportion of Butter to Chicken to make a better sauce
~ I will use a smaller non-stick pan if I’m only going to 1 breast like I did for my lunch
~ Instead of strips I will probably cut them into chunks
I paired this recipe with the recommended Lemon Steamed Spinach for a tasty lunch. And the Cinnamon cookies added an unexpected flavor profile to the Chicken. I might try to bake it next time. Can’t wait.
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