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Creme Fraiche Chicken

SUBMITTED BY: 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!"
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 skinless, boneless chicken breast halves
  • 1/4 cup white wine
  • salt and pepper to taste
  • 1 (8 ounce) package pasta, your choice of shape
  • 1 large white onion, chopped
  • 1 tablespoon chopped garlic
  • 2 (8 ounce) packages sliced fresh mushrooms
  • 2 cups creme fraiche
  • 1/2 cup grated Parmesan cheese for topping
  • 3 tablespoons sour cream

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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by GINWOO
I really had to punt with this recipe, so I'm keeping that in my mind with my review. However, there are some important steps missing here. Maybe it's my naivete in the kitchen. The recipe gives the impression you can buy prepared creme fraiche in the store, maybe that's true. I couldn't find it and I had already planned to make this dish last night. Therefore, it would be helpful to have a recipe for homemade creme fraiche, which takes a couple of days to prepare included. I would have made the dish another time when I could have made the creme fraiche. So I made it using plain whipping cream and extra sour cream. With that change, this was still a wonderful dish. Another point: At the beginning, the recipe states that the chicken is fried in butter but the steps mention oil. I did use butter and a bit of oil to fry the chicken. One question: What specific pastas are you all using with this recipe? I tried tricolored rotini and it was ok. I'll use another pasta next time. Overall, a good dish. I just wish the recipe was more accurate and complete.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2005 by RJ
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.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by GUYCHEF
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.

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 719

  • Total Fat: 43.8g
  • Cholesterol: 257mg
  • Sodium: 332mg
  • Total Carbs: 35.4g
  •     Dietary Fiber: 3.4g
  • Protein: 48.5g

VIEW DETAILED NUTRITION

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