Creme fraiche chicken

    40 min

    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.

    73 people made this

    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 in English (56)


    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)

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