Chicken with Mustard Crème Fraiche
A great recipe for tasty, tender chicken breasts simmered in a creamy sauce.
Makes 4
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
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. Step 2
2. Turn over and cook a further 5-7 minutes or until the chicken is cooked. Set aside on a plate and keep covered. Step 3
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. Step 4
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. Step 5
Serve with vegetables. Tips
What do I need?
Select All
1
2 Tbsp oil or butter
2
4 medium Tegel Chicken Breasts fillets
3
125 g mushrooms, sliced (1 1/2 cups)
4
1 onion, peeled and finely chopped
5
250 g pottle creme fraiche
6
salt and pepper to season
7
1 Tbsp French or Dijion mustard
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