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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!"

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay

DIRECTIONS

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.
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.
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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REVIEWS

Reviewed on Aug. 17, 2007 by Katherine Urbahn

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.

Katherine Urbahn
Aug. 17, 2007

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.

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48 users found this review helpful

Excellent classic French cuisine. I just wanted to add a bit of helpful information; someone... MORE

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... MORE

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

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.... MORE

Reviewed on Jun. 23, 2003 by DIVODITEATRO

Whenever I have a dinner party, "creme fraiche poulet" is the order of the day! Friends and... MORE

Reviewed on Jan. 2, 2004 by ELAINAD

creme fraiche is available in the grocery store in the sour cream section, so don't trouble... MORE

Reviewed on Jun. 23, 2003 by XANADITU

I love pastas in cream sauce and this not only wowed me; my family and friends were crazy... MORE

Reviewed on Jul. 26, 2005 by CANNOLIEATER

I was confused with this recipe when I saw it was made with crene fraiche and sour cream!... MORE

Reviewed on Feb. 4, 2004 by NURSEARS

Very good! I recently moved to France, where Creme Fraiche is readily available and cheap. I... MORE

Reviewed on Jun. 23, 2003 by Susan

This was so awesome, although I prepared more than needed, there was none leftover. We served... MORE

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