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Dec 21, 2006 08:41 PM

what would you do with thinly sliced chicken breasts and creme fraiche? I'm uninspired right now.

I also have zucchini, mushrooms, onions - usual kitchen staples.

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  1. Broil the breasts. Saute the zukes (julienned), shrooms and onions with garlic, add wine and mustard. Then add the creme fraiche and dump all of it over the chicken.

    Or would the mustard be bad with the zukes?

    1. I would skip the mustard and saute the veggies, then add a little wine vinegar and the creme fraiche, plus lots of pepper.

      1. If your breasts are big enough to stuff:

        Sautee diced zucchini and onion in a little butter or olive oil until soft. Add this mixture to some homemade breadcrumbs. If stuffing is too dry, add a bit of white wine or chicken broth to make a bit moist, enough so it sticks together a bit. Salt and pepper your breasts, stuff them with the mixture, roll them up and secure with toothpicks. Bake about 20-30 minutes, depending on how thick the chicken is.

        Sautee a little onion and garlic with the mushrooms. Add white wine, simmer a minute or two, then add creme fraiche. Season with salt and pepper.

        Serve breasts topped with sauce.

        1. I would do the Frenchy thing here-- saute the mushrooms in butter, toss in teh chicken breast (pre-cooked, right?-- if not, saute in butter as well) then add the creme fraiche. Serve the zukes on the side.