Chicken With Crème Fraîche And Cherry Tomatoes Recipes

CREAMY CRèME FRAICHE CHICKEN

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,

CREAMY TUSCAN CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken, and season with salt, pepper, and oregano. Cook until browned, and no longer pink in the middle, about 8 minutes per side. Remove from skillet and set aside.
• Melt the butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute. Stir in cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add spinach and cook until spinach wilts.
• Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened a bit, about 3 minutes. Add chicken back to the pan, and cook until heated through, 6 to 7 minutes.
• Serve with an additional sprinkle of Parmesan on top, and crusty bread to dip in the sauce.

CHICKEN WITH CRèME FRAîCHE AND CHERRY TOMATOES

Steps:

• First of all set a saucepan of boiling water, add a dash of lemon juice and olive oil. Add the rice and then add a few strands of saffron to impart an added delicate flavour.
• Next, heat a dash of oil in a frying pan.
• Carefully place the chicken in the pan and cook on a medium heat until chicken in browned on all sides (approx 2 mins). Stir in the garlic and the pesto and cook for another minute.
• Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously.
• When the chicken is nearly cooked through, add the crème fraîche or yoghurt and stir through. Season with salt and pepper to taste.
• Continue to stir for another couple of minutes until the temperature has risen again, the sauce in simmering and the chicken is cooked.
• Serve immediately with rice.

CREME FRAICHE CHICKEN

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.