Chicken Creme Fraiche Recipe Recipes Recipe For Banana

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CREME FRAICHE CHICKEN



Creme Fraiche Chicken image

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

6 skinless, boneless chicken breast halves
¼ 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
½ cup grated Parmesan cheese for topping
3 tablespoons sour cream

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



Oven Baked Bacon and Banana Chicken image

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

4 skinless chicken breasts
4 corn on the cob
2 (300 g) cans cannellini or 2 (300 g) butter beans, drained
2 bananas
salt and pepper (to season)
250 ml white wine
400 ml low-fat creme fraiche
55 g low-fat margarine
8 slices bacon
12 fresh mint leaves, to serve

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



Creamy Crème Fraiche Chicken image

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

2 tbsp Olive Oil
4 Chicken Breasts
2 Garlic Cloves (peeled and chopped)
1 tsp Dried Thyme (or use fresh)
400 ml Chicken Stock
200 ml Crème Fraiche
2 tsp Wholegrain Mustard
50 g Parmesan (grated)
100 g Baby Spinach
2 tbsp Parsley (chopped finely)

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



Grilled Bananas with Maple Creme Fraiche image

Provided by Bobby Flay

Categories     dessert

Time 14m

Yield 8 servings

Number Of Ingredients 6

4 ripe bananas, halved and left in peel
Vegetable oil
1 cup creme fraiche or sour cream
1/4 cup pure maple syrup
Fresh mint, for garnish
Fresh raspberries, blackberries and blueberries, for garnish

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



Creme fraiche baked chicken image

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



Creme Fraiche Chicken image

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

2 boneless skinless chicken breast halves
1 tablespoon butter, melted
1/2 cup white wine or 1/2 cup apple juice
4 ounces penne pasta, cooked as per package directions
1/2 cup sweet white onion, chopped
2 -3 cloves garlic, finely minced
1/2 cup sliced mushrooms
3/4 cup creme fraiche, plus
2 tablespoons creme fraiche
3 tablespoons parmigiano-reggiano cheese
2 tablespoons fresh basil, rough chopped
salt and pepper

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



Chicken a la Creme image

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

¼ cup butter
1 ½ pounds chicken breast tenderloins or strips
salt and pepper to taste
1 pint heavy cream

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



Honey, mustard & crème fraîche baked chicken image

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

4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves , crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon , roughly chopped

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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