Poulet Avec Crème fraîche Rivera!

   I think on a Summer evening people want to eat something light, refreshing, yet filling.  And I have created the perfect meal to fit that bill!  Poulet Avec Crème fraîche.  That is Chicken with Crème fraîche.  This is a dish that has the light yet satisfying protein of breast of chicken in a savory, citrus tinged, herb infused cream sauce over penne pasta.  Served with a crisp mineraly, lemony Sauvignon Blanc from the Marlborough region of New Zealand, can it get any better than that?  I think not!  And this is how you make it.  

1 boneless chicken breast

3 tbl olive oil

1 pat butter

1/2 tsp sea salt

1/4 cup chopped fresh herbs-thyme, sage, marjoram

2 cloves garlic chopped

1 small shallot chopped

1 cup New Zealand Sauvignon Blanc

3 tbl Crème fraîche

2 tbl chopped Italian Parsley

1-2 cups pene pasta

                                                            Method:

   Fill a large pot with water and add LOTS of salt, doesn't have to be sea salt for the pasta.  Why lots? Contrary to many pasta recipes that call for a tsp of salt for a pot of pasta, truly great chefs use lots more.  This is because the pasta water is the first step in the seasoning of your pasta.  Trust me, in this case, MORE is more.  I try to achieve in my pasta water the taste of sea water.  Try it, you'll be amazed at the difference.  Also add about a tbl of olive oil.  And it doesn't need to be said that when olive oil is mentioned, extra virgin is the default.  And when it comes to water and pot size, go for big.  You want to give the pasta room to swim around.  That reduces the starch and the stick factor.  So now you have your pot of 'sea water' over flame, proceed to the rest of the recipe.

   Pound chicken breast between 2 sheets parchment paper or in a plastic bag until musle fibers are broken or perhaps reduced in thickness by half.  heat in a skillet at just under medium the olive oil and add the garlic and shallot and a pinch of the herbs.  Sauté for about 1 minute, DO NOT BURN.  Add chicken breast.  Turn up heat to medium and brown on both sides.  Remove from pan.  Add wine and butter and scrap the bottom with a spatula so that the scrapings become part of the sauce.  Add the rest of the chopped herbs and the salt.  Reduce at medium until half gone, stirring frequently.  

   Another break from method.  Why did I specify a certain type of wine from a certain country as opposed to any dry white wine?  Good question.  And yes, you can use any white.  BUT, I have found that the Sauv blanc's from New Zealand have a very special citrus quality to them that lends itself very proprietarily to this dish.  It gives it a clean, lemony flavor that offsets the other creamy buttery aspect and makes your taste buds just jump, some say, with joy!  So onward.

   Once reduced, place breast back in the pan.  Cover and reduce heat to 1/4.  Add pasta to boiling water and stir, or if timed right, pasta will already be on the boil.  Sauté chicken breast for about 5 minutes, or until done, turning a few times.  Do not overcook.  Drain pasta into colander and add the Crème fraîche at the very end into pan with chicken.  Stir in and simply warm.  Plate breast and pour pasta into the pan and stir, coating it thoroughly.  Pour onto plate and garnish with chopped parsley.  

   This dish pairs extreemly well with the Sauvignon Blanc, its sharp minerality cuts through the creamy dish like a hot knife through butta!  A couple of good ones are Kim Crawford http://www.bevmo.com/Shop/ProductDetail.aspx/Wine/Sauvignon-Blanc/Marlborough/Kim-Crawford-Wines-Ltd/Kim-Crawford-Sauvignon-Blanc-12/_/R-4-11706  and Matua, 

http://www.wine.com/v6/Matua-Valley-Sauvignon-Blanc-2012/wine/120262/detail.aspx?state=CA

both of which are excellent.  Crème fraîche can be bought at Trader Joes, Sprouts or any fine grocery store.  

   Make this dish, its really far more simple then it looks and you'll thank yourself!  Of course the recipe is for one and if need be can be doubled etc.