CREME FRAICHE CHICKEN
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!
Provided by Kristel A. Ivy
Categories World Cuisine Recipes European French
Yield 5
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 707.9 calories, Carbohydrate 35.1 g, Cholesterol 256 mg, Fat 43.1 g, Fiber 3.2 g, Protein 47.6 g, SaturatedFat 26 g, Sodium 269.7 mg, Sugar 6.2 g
OVEN BAKED BACON AND BANANA CHICKEN
It does what it says on the tin - it's oven baked bacon and banana chicken. Easy to prepare, delicious, and great when you have the family over for lunch of a weekend.
Provided by Misslazy
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas mark 7.
- Cut the corn from the cobs and put the kernels in a roasting tray. And add one drained tin of beans. Take the other tin and squash the drained beans, then add them too.
- Slice a pocket in to each of the chicken breasts and squash half a banana into each one. Season them with the salt and pepper and place in the roasting tray on top of the beans and corn.
- Add the wine and low fat crème fraiche to the tray over the beans, then lay two slices of bacon on top of each chicken portion. Finally, pop little knobs of the spread around the tray in between the bits of chicken.
- Bake for 40 minutes then serve scattered with fresh mint.
CREAMY CRèME FRAICHE CHICKEN
This creamy crème fraiche chicken is delicious served with cheesy mashed potato and seasonal vegetables and perfect for an easy dinner.
Provided by Beth Sachs
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow casserole or frying pan and brown the chicken breasts. This should take 2 minutes per side on a medium-high heat. Remove to plate.
- Add the chopped garlic and thyme to the pan (and if you have an open bottle of white wine, a little splash will help deglaze it). Cook on a medium heat for 2 minutes.
- Pour in the chicken stock and spoon in the crème fraiche and wholegrain mustard. Whisk until the sauce comes together.
- Add the Parmesan and stir until it has melted into the sauce.
- Place the chicken breasts back into the sauce with the baby spinach. Simmer on a low-medium heat for 10-15 minutes, until the chicken breasts are cooked through (it will depend on the size of your chicken breasts to how long this will take). To test the chicken, slice into the middle of one breasts and make sure there is no pink colour remaining.
- Season and serve with the freshly chopped parsley,
Nutrition Facts : Calories 416 kcal, Carbohydrate 6 g, Protein 56 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 156 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED BANANAS WITH MAPLE CREME FRAICHE
Steps:
- Preheat grill.
- Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
- Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 1 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 13 grams
CREME FRAICHE BAKED CHICKEN
value supper
Provided by Hebriherb
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 200C/180C fan/gas 6
- Mix together the creme fraiche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin side up, in a roasting tray just large enough for the chicken and vegetables
- Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 minutes until the chicken is cooked through and the potatoes are tender. Scatter over the tarragon before serving
CREME FRAICHE CHICKEN
Make and share this Creme Fraiche Chicken recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cube chicken and sprinkle with salt and pepper.
- Melt butter in a medium skillet, add chicken and cook until chicken is no longer pink and lightly browned.
- Stir in garlic and onions and continue to cook until onions are translucent, add mushrooms and saute until soft.
- Remove chicken mixture from pan and add white white to deglaze pan.
- Cook until most of wine has evaporated, stir in chicken mixture, basil and creme fraice.
- Stir and heat on low until thoroughly heated.
- Serve over fresh cooked pasta, garnish with remaining 2 tablespoons creme fraiche and freshly grated cheese.
- Serve immediately.
Nutrition Facts : Calories 852.9, Fat 50.8, SaturatedFat 29.8, Cholesterol 239, Sodium 362.1, Carbohydrate 55.2, Fiber 7.2, Sugar 2.8, Protein 35.6
CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Patty Pelfrey
Categories World Cuisine Recipes European French
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN
This cheap and simple chicken one-pot makes for a fuss-free dinner
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
- Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving
Nutrition Facts : Calories 695 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.97 milligram of sodium
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