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Creme Fraiche Chicken

Creme Fraiche Chicken

Kristel A. Ivy

When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 708 kcal
  • 35%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  2. Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
  3. When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.
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Reviews

Katherine Urbahn
154
8/17/2007

Excellent classic French cuisine. I just wanted to add a bit of helpful information; someone said she couldn't find creme fraische locally; I found it at Whole Foods Market marked sky high. So, I learned how to make it myself. I understand why it is cheap and plentiful in France. It bloody well should be! It's very simple to make. Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Plan ahead as this will take some time. Here's How: 1 cup heavy whipping cream mixed with 2 tablespoons buttermilk. Combine well in glass jar and cover. (I use a large Mason jar; these come in quarts and half gallons, too. When I make it, I make a ton!) Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. The longer you let it sit, the better it ages, and the thicker and richer it becomes! I consider it a staple since I learned what it really consists of. And shame on some of these stores for jacking up the price for a mere cup or pint of it. Stir well and refrigerate. You will probably become quite addicted to it, as we have.

GUYCHEF
55
2/12/2004

Very, very good. Since the Cream Fraiche is the true star of this recipe, I changed a couple of things that I believe shave off a few calories without sacrificing taste. First, I grill the chicken breast vs. browning it in oil/butter in a skillet. When the chicken is about half done, I remove it from the grill and transfer it to the skillet for the simmer process in the wine. I then substitute plain yogurt for the sour cream. If you like the sauce “thick”, use sour cream. I find that using yogurt makes for a thinner and “lighter” sauce and in my opinion takes nothing away from the taste of this dish. I also prefer shallots vs. the white onion, but that’s personal taste. For the pasta, I find I get the best presentation when I use Vermicelli.

RJ
40
7/23/2005

This was so simple to make, and just delicious. I agree with a previous reviewer who added more wine. I also omitted the sour cream and just used creme fraiche as I didn't think there was any need for both.