Creme Fraiche Chicken
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
White Wine1
Salt1 large
White Onion (chopped)1 tbsp
Garlic (chopped)2 cups
Creme Fraiche3 tbsps
Sour CreamDirections:
1
In a large skillet, saute chicken breasts in oil over medium high heat
2
Once breasts are browned, add white wine and salt and pepper to taste
3
Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear
4
Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil
5
Add pasta to boiling water, cook for 8 to 10 minutes or until al dente
6
Drain
7
When chicken is cooked, remove from skillet and cube
8
Set aside
9
Saute onion and garlic in remaining juices
10
Once onions are translucent, add mushrooms and saute until soft
11
Add cubed chicken, creme fraiche and sour cream (to desired thickness)
12
Stir all together and heat through
13
Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese