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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