Creme Fraiche Dijon Baked Chicken

I'm starting with the photo because....Yum! This was delicious. I originally found it on Pinterest but I'm linking to the blog so you have the easy access to the recipe. I'm also showing my adaption of it below.

Creme Fraiche Dijon Baked Chicken
by The Meat and Potatoes Foodie (adapted by yours truly)

Ingredients:
2 boneless skinless chicken breasts
1/2 cup creme fraiche
juice of a small lemon
2 teaspoons whole grain Dijon mustard
1/4 cup white wine
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 a shallow 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.
I served with rice and steamed veggies.

Matzoh Ball Soup

Last night was chilly, foggy and the perfect night for soup- Matzoh Ball soup. I always have Matzoh mix in my pantry. Follow the directions on the box, use chicken stock instead of water, cooked chicken, shredded carrots, spaghetti noodles, cracked pepper, sea salt and celery seed (to taste). I use Ina Garten's method to cook my chicken, which I only buy organic. ( I find rotissere grocery store chickens repulsive since I read an article about how they are raised and then cooked, yuck!) Ina roasts her chicken, skin on bone in, with olive oil, salt and pepper. The chicken comes out so moist and perfect for shredding into the soup.