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.
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
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. - 17 Aug 2007 (Review from Allrecipes US | Canada)