This recipe was on French Fridays with Dorie a few weeks ago. I saw a million pictures of it and it looked delicious. I also read that it only had 3 ingredients and was super easy to make, so I had to try it. You cannot use heavy cream or sour cream as a substitute for the creme fraiche in this recipe because they will break over the heat. We could not find creme fraiche at Whole Foods for several weeks though, but I finally got to make this last night. I thought it was worth the wait. Somehow the sauce turns out like a caramel. I served it with some cous cous and steamed green beans.
Ingredients:
Chicken tenders
1 container creme fraiche
ginger snap cookies
salt, pepper, olive oil
Directions:
Season the chicken tenders with salt and pepper. Heat oil over medium heat and sautee chicken until golden brown on each side. Meanwhile, roughly chop about 6 small gingersnap cookies and mix into the creme fraiche. When chicken is browned, add creme fraiche mixture to the pan and mix it with the chicken. Bring it to a boil and then reduce to a simmer until the chicken is cooked through. Serve immediately with some more cookies crumbled on top for some more crunch.
Ingredients:
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