The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 23, 2009
I followed this recipe pretty much by the book. I found it quite easy to make and very tasty. It was a big hit with our dinner guests. I found the creme fraiche in the "fancy" cheese section at the local Albertson's supermarket. It was a little expensive for being a glorified sour cream. Next time I make this I'll double the garlic and see if Costco carries creme fraiche!
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Cooking Level: Beginning

Home Town: Kent, Washington, USA
Living In: Gig Harbor, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 4, 2008
I chopped the chicken into chunks before frying and stirred a tbsp. whole grain mustard into the creme fraiche. That really perked up the flavor.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 11, 2008
I feel terrible giving this review because I absolutely wanted to love this based on the other reviews, but I found it to be extremely bland and uninspired. I love creme fraiche and had a container left over from another recipe and thought this was a great way to use it. Followed the recipe exactly, except I double the vino and used whole wheat linguine. It wasn't terrible, it was just bland and unexciting. I think perhaps marinating the chicken and getting some herbs in there would spice it up, although I will not make this again.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 9, 2008
Good , husband didn't care for the wine taste but I thought it was quite good. I may tweak it a bit next time.
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Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 22, 2008
I LOVED this recipe (especially because it fits well with my no white sugar, no white flour diet - I used whole wheat pasta). The only thing I would advise you to change about this recipe is cut the chicken up before you fry it. It makes it a lot easier to cook, and you don't have to take them out half way and cut them. I didn't use mushrooms, for personal preference, and added some extra onions and garlic. I also added a little bit more sour cream to make the sauce slightly thicker, as I made my own creme fraiche and it was a bit runny. Maybe next time I will find a store that sells it and decide which way is better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 13, 2007
I love this recipe. I have made it several times over the past couple years and it has always been good. I sometimes substitute the chicken for shrimp, or do a mixture of both. The only trouble I have is finding the creme fraiche. But I see someone has written a review with instructions on how to make the creme fraiche, so I may give that a try.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 25, 2007
I thought this was great as is. The portions were a bit large, but I just made half a chicken breast per person. The sauce styed just as it is. Defintely a keeper. Oh and creme fraiche was in the dairy case, near the sour cream.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 17, 2007
Excellent classic French cuisine. I just wanted to add a bit of helpful information; someone said she couldn't find creme fraische locally; I found it at Whole Foods Market marked sky high. So, I learned how to make it myself. I understand why it is cheap and plentiful in France. It bloody well should be! It's very simple to make. Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Plan ahead as this will take some time. Here's How: 1 cup heavy whipping cream mixed with 2 tablespoons buttermilk. Combine well in glass jar and cover. (I use a large Mason jar; these come in quarts and half gallons, too. When I make it, I make a ton!) Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. The longer you let it sit, the better it ages, and the thicker and richer it becomes! I consider it a staple since I learned what it really consists of. And shame on some of these stores for jacking up the price for a mere cup or pint of it. Stir well and refrigerate. You will probably become quite addicted to it, as we have.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 22, 2007
this was so good. moist and delsih! served with spaghetti squash. i think it was the perfect compliment... light and subtle to go with this heavy and flavorful dish!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 21, 2007
We liked this very much. Most of the recipe can be made ahead of time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 5, 2006
This was a very good recipe. The only change I made was to substitute broth for the white wine, and I actually used more than the recipe called for. My only complaint was that it didn't look very appetizing. Maybe it was the broth sustitution that gave the sauce a particularly unattractive color.
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Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA
Living In: Orem, Utah, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 26, 2005
I was confused with this recipe when I saw it was made with crene fraiche and sour cream! creme fraiche is French sour cream.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 23, 2005
This was so simple to make, and just delicious. I agree with a previous reviewer who added more wine. I also omitted the sour cream and just used creme fraiche as I didn't think there was any need for both.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 11, 2004
Very, very good. Since the Cream Fraiche is the true star of this recipe, I changed a couple of things that I believe shave off a few calories without sacrificing taste. First, I grill the chicken breast vs. browning it in oil/butter in a skillet. When the chicken is about half done, I remove it from the grill and transfer it to the skillet for the simmer process in the wine. I then substitute plain yogurt for the sour cream. If you like the sauce “thick”, use sour cream. I find that using yogurt makes for a thinner and “lighter” sauce and in my opinion takes nothing away from the taste of this dish. I also prefer shallots vs. the white onion, but that’s personal taste. For the pasta, I find I get the best presentation when I use Vermicelli.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 27, 2004
Very good! I recently moved to France, where Creme Fraiche is readily available and cheap. I was looking for new ways to use it and this recipe turned out to be a winner! I added a touch more wine, and it was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 1, 2004
creme fraiche is available in the grocery store in the sour cream section, so don't trouble yourself making it from scratch!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 8, 2003
simply excellent! Thanks for posting!
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Home Town: Bern, Bern, Switzerland

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2003
I didn't think this great - just ok. The flavours are very subtle, too subtle for my taste. I prefer a cabonara sauce with bacon, egg and cream. I will stick to that from now on!
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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 27, 2003
Update September 2009: I'm coming back 5 years later to comment on this review because it deserves it. This dish is now in my staple of dinners. We love it. As another reviewer mentioned, you can find Creme Fraiche (Vermont Farms) at Whole Foods and other upscale grocery stores. At the time, I was not living in a location with a Whole Foods. I typically serve this with whole wheat or regular penne pasta. I top with fresh parsley for color. I serve with green beans or carrots. I also tend to put in a bit more wine than the recipe calls for so the chicken can really simmer and get tender. REVIEW: Spring 2004 I really had to punt with this recipe, so I'm keeping that in my mind with my review. However, there are some important steps missing here. Maybe it's my naivete in the kitchen. The recipe gives the impression you can buy prepared creme fraiche in the store, maybe that's true. I couldn't find it and I had already planned to make this dish last night. Therefore, it would be helpful to have a recipe for homemade creme fraiche, which takes a couple of days to prepare included. I would have made the dish another time when I could have made the creme fraiche. So I made it using plain whipping cream and extra sour cream. With that change, this was still a wonderful dish. Another point: At the beginning, the recipe states that the chicken is fried in butter but the steps mention oil. I did use butter and a bit of oil to fry the chicken. One question: What specific
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 20, 2003
This was absolutely wonderful. I didn't change a thing. The plates were cleaned and all six of us loved it. Great, easy recipe. Thanks.
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Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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