Creme Fraiche Dijon Baked Chicken

You can whip this together in five minutes. I don't even use a separate mixing bowl but mix everything right in the serving pan first before adding the chicken. It makes its own sauce as it bakes that you can ladle over rice or veggies to serve with it. Sour cream would probably work if you couldn't find or didn't have creme fraiche but try to use the real deal if you can since there's so few ingredients. The only way to mess this up is to over cook the chicken so remove it as soon as the sauce is bubbling all around it just when it's cooked through.

There are few 'five minute' recipes I'd serve to company but this is at the top of my list.

Creme Fraiche Dijon Baked Chicken
*recipe can easily be doubled, just adjust cooking time accordingly

Ingredients:
2-3 boneless skinless chicken breasts
1/2 cup creme fraiche
zest of a small lemon
2 teaspoons whole grain dijon mustard
1/4 cup chicken stock
2 tablespoons shredded parmesan
1 small shallot (size of a fig), diced
pinch fresh ground nutmeg, red pepper flakes, kosher salt and pepper (preferably ground tricolor pepper if you have it)

Directions:
Preheat oven to 350.

In an 8x8 baking dish, mix together the creme fraiche, lemon zest, mustard, stock, parmesan, shallot, nutmeg and peppers and salt.

Add the chicken. Sprinkle the tops lightly with salt then turn over in the creme fraiche mixture to coat. Push around the dish so that they're evenly spread apart then put in the oven and bake for 25-30 minutes (this depends on the size of your chicken - mine was organic and on the small side) or JUST until cooked through. The sauce should just be beginning to bubble around and in between the chicken. Let rest for 5 minutes before serving.