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
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
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
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
CHICKEN & LEEKS WITH CREME FRAICHE
This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
- Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
- Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
- Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
- Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
- Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
- Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
- Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
- Serve immediately.
Nutrition Facts : Calories 497.6, Fat 35, SaturatedFat 15, Cholesterol 148.8, Sodium 161.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.5, Protein 32.3
CHICKEN WITH CRèME FRAîCHE AND CHERRY TOMATOES
An exceptionally easy and very tasty dish combining two sorts of tomatoes for extra piquant flavour.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499.5, Fat 15.6, SaturatedFat 4.3, Cholesterol 92.8, Sodium 546.5, Carbohydrate 52.7, Fiber 5, Sugar 9.8, Protein 37.7
NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE
Steps:
- Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
- Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
- Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
- Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
- Crème Fraîche
- Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.
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