Keetch's Kitchen

One of my favorite things in France was creme fraiche!  It is yummy and can be used with a lot of different dishes.  Here's one of them:

2 chicken breasts (skinless, boneless)
1/2 cup chicken broth (or white wine)
1/2 package of bowtie pasta (or desired amount)
1/2 large white onion, chopped
1 Tablespoon garlic, minced
8-10 fresh mushrooms, sliced
2 cups creme fraiche
2 Tablespoons Herbs de Provence
Parmesan cheese for topping

1.) In large skillet, saute chicken breast in oil over medium heat until golden brown.

2.) Add chicken broth (or white wine), let simmer for 15-20 minutes.

3.) Cook pasta in boiling water until al dente.  Drain.

4.) Once chicken is cooked, remove from skillet and cut into small pieces.

5.) Saute onion and garlic in remaining juices.  Add mushrooms and saute until soft.

6.) Add chicken, creme fraiche, and Herbes de Provence.  Stir all together and let simmer for 5-10 minutes.

7.) Put cooked pasta on plate, top with chicken sauce and parmesan cheese.  Bon appetit!!

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This was a pretty good meal, and the shrimp was delicious!!  I changed up the recipe a bit so that there was more sauce.

1 tablespoon chopped onion
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons butter
1/4 cup beef broth
8-10 shrimp (raw, peeled, and deveined)
1 tablespoon fresh parsely, minced
2 beef tenderloin steaks

1.) In small skillet, saute onion and garlic in 1 Tbls oil and 1 Tbls butter until tender.  Add broth and stir.

2.) Add shrimp; cook and stir until shrimp turn pink and tender.  Stir in parsley and let simmer.

3.) In large skillet, heat remaining oil and butter (1 Tbls each).  Add steaks; cook until desired doneness.

4.) Top steaks with shrimp and sauce from small skillet.  Enjoy!!

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1/2 c. butter


3.) Mix together flour, baking powder, and salt. Fold flour mixture into butter mixture.

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