Awesome flavour and so easy. One of my favourites
Chicken with Mustard Crème Fraiche
A great recipe for tasty tender chicken breasts simmered in a creamy sauce.
Prep time:
Cook time:
Serves:
4
Ingredients
- 2 Tbsp oil or butter
- 4 med. (150g) Tegel Chicken Breasts fillets
- 125g mushrooms, sliced (1 1/2 cups sliced)
- 1 onion, peeled and finely chopped
- 250g pottle creme fraiche
- salt and pepper to season
- 1 Tbsp French or Dijion mustard
Tips
Creme fraiche requires no reducing down and does not curdle if boiled or mixed with wine.
Method
1. Heat half the oil or butter in a frying pan and when hot, place the Tegel Chicken Breasts fillets skin side down first. Cover with a lid and cook over a moderate heat for 5 minutes.
2. Turn over and cook a further 5-7 minutes or until the chicken is cooked. Set aside on a plate and keep covered.
3. Add the remaining oil or butter to the pan and when hot, stir in the mushrooms and onion and cook over a moderate heat, stirring regularly until the vegetables are softened.
4. Stir in the mustard, creme fraiche and bring to a gentle simmer. Return the chicken to the pan, cover and heat through for a further 1-2 minutes. Season well with salt and pepper.
Serve with vegetables.
