Reviewed: Apr. 4, 2012

This recipe is simply delicieux! They say the way to every man's heart is through his stomach and this recipe did the trick! I made this for my boyfriend on Valentine's and he was very impressed! I did not bother adding the sour cream because the creme fraiche adds enough thickness and richness to the sauce in my opinion. I also added some "herbes de province" for some extra flavour and french kick! I used fresh pasta also :)

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Reviewer:

Celestial_Cooking_Ceara

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 28, 2011

Really good. I scaled the recipe to 2 servings, but increased the wine and the garlic. I found the creme fraiche in the organic dairy section of the grocery store. I used a red onion because it's what I had, but next time i think a white onion would work better in this recipe. I finished off the dish by topping with parmesan cheese and chopped fresh chives. Sooo good, even better the next day.

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Reviewer:

nursejulie

Cooking Level: Intermediate

Reviewed: Oct. 23, 2011

I made this dish with 2 changes. I used boneless skinless thighs and I used cooking sherry because the store was out of white cooking wine and I didnt think to just go buy a bottle of white wine and I had cooking sherry at home already. It was AWESOME! My family devoured it and they fought over the leftovers. Will make again definately.

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Reviewer:

Gena

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Puyallup, Washington, USA

Reviewed: Oct. 21, 2011

This was quite good, but I served it as a main dish with buttered carrots on the side and it was just far too rich to eat a whole serving. I think it would be better with the pasta as a side dish and the chicken served as a filet, not diced up in the sauce. Also, I do not see the need for sour cheese with creme fraiche - seems a tad redundant.

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Reviewer:

*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Sep. 14, 2011

Good, but missing a dimension. I incorporated many reviewers suggestions: cut up the chicken before cooking, more wine, more garlic, a bit of fresh thyme. I even added some red bell pepper for color (couldn't deal with the whiteness of this dish); still lacked something. Not sure what to do to pumch it up, but I can make "chicken stroganoff" which would be close, but more flavorful. Maybe I'm just not thrilled with creme fraiche. Probably won't make this again - at least not without lots of improvisation.

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Reviewer:

ejscharlotte

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 5, 2011

This was AWESOME! 4 star rating right now because I want to experiment with the type of wine to use....used sav. blanc tonight and I feel it could really stand a more assertive wine as the base. that being said, I did add more wine to the recipe- probably doubled it- and a little dried thyme- along with s&p with chx, onions and after adding creme fraiche- which I made from scratch based on another review for this recipe. My husband RAVED about how good it was and he was SO right! Thanks for this one!!

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Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

Reviewed: Jun. 28, 2011

Creme fraiche is a little hard to come by in some places, but SOOO worth it. This was a delicious meal, doubled the garlic and used a combo of asiago & parmesan cheeses. We cook for 2 so try a light dessert of whole fresh strawberries, dipped in leftover creme fraiche and brown sugar (light & delicious).

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Reviewer:

shrinerm

Reviewed: May 17, 2011

Absolutely delicious. I halved the recipe, but used the double of wine, or perhaps more (to prevent the chicken from drying out while simmering, mostly) and no sour cream, just creme fraiche. Very tasty, fairly easy to make.

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Reviewer:

dfotw

Reviewed: Apr. 28, 2011

You can but Creme Fraiche at Walmart in the dairy case by the ricotta cheese, it is in a tall cylinder tub called...Crema Mexicana!! Well, at least you can in TX, we ARE a border state lol

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Reviewer:

BEADED66

Reviewed: Nov. 14, 2010

a little flat - though I did have to make the creme fraiche from scratch. the dish was a lot of fun to prepare (and I served with some mini-pop-overs) however, for the price, time commitment and flair... it fell a little flat in flavour. the chicken had incredible flavour - perhaps I should have reigned back the amount of sauce to allow it to shine through a little more. of course, I really would have preferred to have had made the fetticcini noodles - that would move it to 4 stars.

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