When I was an exchange student in France, my French mother used to make chicken with crème fraîche and mushrooms. Since then, it has been a favorite! Nobody will ever succeed like she has, but this comes close. If preferred, serve with garlic or French bread.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 6 skinless, boneless chicken breast halves
- ¼ cup white wine
- salt and pepper to taste
- 1 (8 ounce) package penne or other pasta of your choice
- 1 large white onion, chopped
- 1 tablespoon chopped garlic
- 2 (8 ounce) packages sliced fresh mushrooms
- 2 cups creme fraiche
- 3 tablespoons sour cream
- ½ cup grated Parmesan cheese for topping
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
- Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
- Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.
Nutrition Facts
| Calories | 708 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 256 mg |
| Dietary Fiber | 3 g |
| Protein | 48 g |
| Saturated Fat | 26 g |
| Sodium | 270 mg |
| Sugars | 6 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a recipe to use up a rotisserie chicken we had purchased, and it came out great. I stripped the meat from the chicken carcass, chopped it into bite size pieces, and sautéed it in robust olive oil, salt and pepper for about five minutes on medium heat, then added the wine for a few more. Once removing the chicken from the pan, I followed the rest of the recipe as provided. I did salt and pepper the mushrooms. It was delicious!
It was very good and I added some pre-cooked green beans just before adding the creme fraiche. This is not at all greasy. I did find that it needed more wine than stated to be able to simmer the chicken.
01/2021 – Eh, not that great. I’d rather make alfredo sauce.
We thought it was amazing, and easy. Just left out the sour cream as a few others suggested and added a little more wine- this is a keeper!
Did not go crazy for this. Kind of blah in flavor. I may try it again because I really like the ingredients….perhaps a touch more spice
This recipe was easy and delicious! I will be making it again.
My French friend who taught me to make this first marinated the chicken in fresh-squeezed lemon juice and a lot of sea salt for about 4 hours. When ready to cook, she rinsed the salt and juice off. The acid will turn patches of the chicken white, as if cooked. That’s fine. I don’t like overly lemon chicken, but that extra step really takes this dish to the stratosphere. I would serve this to the Queen! As they always say on cooking shows, just a bit of acidity brightens it up.
My French friend who taught me to make this first marinated the chicken in fresh-squeezed lemon juice and a lot of sea salt for about 4 hours. When ready to cook, she rinsed the salt and juice off. The acid will turn patches of the chicken white, as if cooked. That’s fine. I don’t like overly lemon chicken, but that extra step really takes this dish to the stratosphere. I would serve this to the Queen! As they always say on cooking shows, just a bit of acidity brightens it up.
My family and I loved this. I added more wine during cooking.
Absolutely delicious. Creme fraiche is very easy to make and it was scrumptious on the chicken. Chef John is fabulous
Wow was this good and easy! The whole family loved it…I didn’t add sour cream as I didn’t have on hand. Used chicken broth along with wine (and used more than 1/4C called for) to simmer the chicken in. Otherwise followed…will be making often!
First off, OMG, is this good. It is rich, calorie-laden, elegant, company-worthy, comfort-food good. It is also quick and easy to prepare, and not really very costly. I want to give it a dozen stars for taste, but I’m trying to rate the actual RECIPE which is not perfect as is. First, it’s missing ingredients for browning the chicken. I used 1 tablespoon of butter and 1 tablespoon of olive oil. Second, I needed to adjust some ingredients slightly. I used 1/3 cup of white wine (sauvignon blanc) for finishing my chicken and I could have stopped cooking it after only 10 minutes. 15-20 minutes is a bit too long for boneless breasts. I also omitted the sour cream because I didn’t want to overwhelm the more more delicate flavor of the creme fraiche. I had no trouble finding creme fraiche, by the way. It was available at both my local Whole Foods and Trader Joe’s. I used pappardelle for the pasta and mixed a good-quality grated parmesan directly into the finished dish, creating almost a creme fraiche alfredo sauce. It is unbelievably good. Now my only concern is portion control!
Didn’t have creme fraiche so used 1 cup sour cream and 1 cup milk instead. The family enjoyed it but next time will try with real creme fraiche.
This is a WOW!! Followed recipe but added extra wine and garlic. One of the best I have cooked, the fam loved it. Restaurant quality, will definately make again.
Delicious recipe. Used Snowville Creamery creme fraiche and it was perfect! Would make again!
Great for 1st time. I was a little short on crème fraiche because I used some for smoked salmon quiche, so mine is not as creamy as the recipe photo. I did not have sour cream but substituted Icelandic plain yogurt which is similar texture. I also used shaved parmesean instead of grated. Baby Bella mushrooms worked great. Next time I will cook the chicken for less time than recipe to prevent dryness. In spite of all the future corrections the meal tasted amazing anyways.
Family loves this! Thanks
This was easy to make and definitely a treat! So delicious!!
I made my own creme fraiche just for this recipe and found the dish lacking in flavor. I also had to add more white wine as it was soaked up rather quickly by the chicken. What I was left with was a bland, thin pasta sauce. I’m still not sure if I’d make this again unless I can figure out why my sauce was so thin – even with adding sour cream, it did nothing for the thickening.
Easy to make and a big hit with the family. Definitely a keeper recipe.
Used plain yogurt instead of the sour cream. Everyone enjoyed this dish and there was none of it left!