Creme fraiche chicken

Creme fraiche chicken


72 people made this

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

Serves: 6 

  • 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

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (3)


- Rated on - 22 Feb 2014


I made this one last night' it was lovely. I substituted the pasta for rice. It tasted rather like a chicken stroganoff and will definitely be had again. Great recipe; thanks. - 09 Sep 2016


DId not have wine so used half apple juice and half cider vinegar instead. Turned out yummy. Had with mased potato and broccolli. - 09 Feb 2012

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