Baked Chicken with Crème Fraîche
Easy to prepare — great taste!
1 cup crème fraîche
1/2 cup dry sherry
1/4 cup Dijon mustard
4 tsp dried tarragon, crumbled
Freshly ground pepper, to taste
6 to 8 DLM boneless, skinless chicken breast halves, thinly sliced if desired
16 buttery crackers, crushed
Preheat oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
In a medium bowl, stir together crème fraîche, sherry, mustard, tarragon, and pepper. Pour mixture into the baking dish. Add chicken to the baking dish, turning it to coat well. Sprinkle with crushed crackers. Bake approximately 30 minutes, depending on the thickness of the chicken. Cook thoroughly. Makes 6 to 8 servings
Makes 6 — 8 servings
Per serving: 237 calories; 12g total fat; 6g saturated fat; 73mg cholesterol; 287mg sodium; 6g total carbohydrates; 23g protein;
Allergy Warning: Contains milk and wheat