This recipe has a lot of good potential. I butterfly the breasts to cook more evenly. To make this easier I just baked the chicken in the oven at 450 for 15-18 minutes. Then I cut the pieces in half to make them more manageable. After this I made the sauce then added the chicken after. I used sour cream instead of crème frieche to save on cost I didn’t like the ratio of sauce to chicken so I doubled the sauce. At this point I realized I wanted the chicken in smaller pieces. I should have cut it into 1” chunks but I couldn’t do that at this point so I shredded the chicken. I didn’t have anymore cherry tomatoes so I added sun dried tomatoes. In the future I would use the sun dried tomatoes instead of cherry tomatoes, double the sauce, and cut the chicken smaller.
