Spring Chicken With Mushroom and Lemon

Lovely recipe. Light, fresh and very tasty. And I didn’t need to double the sauce ingredients!

Excellent! Used vegan sour cream instead of crème fraiche (dairy sensitive). The herbs are really important, mint and tarragon flavors are wonderful.. Peas are essential. Served with Trader Joe’s fresh gluten free fettuccine. This would be great at a dinner with friends.

Delicious! I made as written except I only had dill, chives and parsley for the herbs. But even with that the freshness of the herbs and lemon zest shined. It was hard to get the sauce very thick, I might use a little less broth next time.

Made this last night - we halved the chicken and mushrooms but made the same amount of sauce, which I think was the right call. It’s a great recipe if you have a herb garden but for those of us who have to buy fresh herbs, I think it makes sense to pick 2 or 3 and use more of them rather than 1 or 2 tablespoons of so many different herbs. I would probably go with chives/tarragon and parsley. I don’t think the flavour would be materially different and it would be less costly.

Delicious - made as written except I used softened mascarpone instead of crème fraiche. Creamy, delicious sauce. Only pain is cutting all that chicken into tiny pieces.

A hit with my husband and he is not a fan of mushrooms. Used sour cream and parpadelle. Served over the pasta but it was better with pasta mixed into the sauce. Needed more lemon flavor so just squeezed some in. It was tasty but needed a bit more of a kick. Maybe some red pepper flakes? Peas a must.

Can one substitute a nondairy option for the creme fraiche? If so, what?

Would like to do this with homemade pasta - thinking of tossing the uncooked pasta in towards end before sauce is reduced and letting it absorb the liquid. Thoughts/suggestions on turning this into a one pot dish?

I will make this dish this week for weekend guests and sub asparagus instead of peas. I don’t usually buy creme fraiche because you can make it for less money: 1 to 1 sour cream and heavy cream. Cover bowl and let sit at room temp until thick. I might try mascarpone in the future instead. I’ll let you know.

We made this and it was very flavoursome and fresh. Followed the recipe but added yoghurt and added the peas last minute to preserve their colour. Used the herbs that we had in the garden, chives, parsley and mint. Delicious.

In the spring, you can buy starts of all the herbs in small pots for about the same (or less) than the packaged fresh herbs. Buy the starts, snip what you need, and plant the herbs in your garden, a window box, or just in your window. Even if the starts don't thrive, you'll probably have enough herbs for a second dish. And it's fun.

For those willing/able to work ahead a bit: crème fraiche is simple to make and much cheaper than the little jars you get in the gourmet section. Just combine about a cup of heavy cream with one to two tablespoons of buttermilk in a jar and leave it loosely covered on your countertop for 24-36 hours till it sets up firm. (Sounds unsafe but that's the method!) Great with jam on crusty bread too.

An adult version of my childhood favorite using cream of mushroom soup and served over rice instead of the noodles. Lots of fresh lemon juice is key at the end.

Made for dinner tonight, herbs are amazing. I agree with poster below and will try white meat next time and also add the pasta to the sauce just before serving. The more lemon the better, zest was great but a squeeze before serving puts the acid forward.

I am an inexperienced cook, but had no trouble making this wonderful dish. I substituted thin sliced strips of skinless chicken breast and fat free milk for the creme fraiche and some mixed mushrooms for the button mushrooms, also substituted Benecol for the butter. The spice mixture really made this dish.