Chicken with Mustard Crème Fraiche

Chicken with Mustard Crème Fraiche
Serves 4 Prep Time 10 minutes Cook Time 15 minutes


  • 2 Tbsp oil or butter
  • 4 medium Tegel Chicken Breasts fillets
  • 125 g mushrooms, sliced (1 1/2 cups)
  • 1 onion, peeled and finely chopped
  • 250 g pottle creme fraiche
  • salt and pepper to season
  • 1 Tbsp French or Dijion mustard


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 and 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.


Creme fraiche requires no reducing down and does not curdle if boiled or mixed with wine.