About this recipe:When I was studying in France, I had this dish and it has been my favourite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like my friend, but this is very close.
Kristel A. Ivy
6 skinless, boneless chicken breast fillets
4 tablespoons white wine
salt and pepper to taste
1/2 (500g) packet pasta, your choice of shape
1 large onion, chopped
1 tablespoon chopped garlic
450g sliced fresh mushrooms
475ml creme fraiche
50g grated Parmesan for topping
3 tablespoons soured cream
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Method Prep:15min › Cook:25min › Ready in:40min
In a large frying pan, saute chicken breasts in some 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.
Meanwhile to cook the pasta, bring a large pot of salted water to the boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
When chicken is cooked, remove from pan 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 soured 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.