POULET AU COULIS DE CREME...

POULET AU COULIS DE CREME...
(Chicken in cream sauce)

2, 3 to 4 oz boneless, skinless chicken breasts > (poitrine)
1, Lime > (lime)
2, Cloves of garlic > (gousse)
4, Tablespoons of butter > (beurre)
1, Cup white wine > (vin blanc)
1, Large portabella mushroom > (champignon)
2/3, Cup sour cream > (Crème Fraîche)
Herbs of your choice

METHOD...
Melt the butter in a tin lined copper saute pan or stainless steel pan.
Add diced mushroom and crushed garlic and cook, stiring until tender, remove from pan.
Add chicken (squeeze lime on each side) and cook approximately 5 or 6 minutes on each side.
Add more butter if you wish.
Put the mushroom mixture back into the pan.
Add the white wine, herbs and cook 'till chicken is done to your liking.
At this point, add the cream and heat 'till hot (never to the boiling point).

PLATE...
Serve with: Lime wedges and sprigs of herbs
French bread > ( la baguette)
A nice white wine

NOTES...
I never measure when I prepare foods. You must use your own judgment when you try my recipes.

Sour Cream and Crème Fraîche are different products but you can sub one for the other in this recipe.

Watch for my recipe for French Onion Soup > (la soupe à l'oignon).

Regards,Passez-moi l'expression. Mme Lily...