Ready in 45 minutes
Simple yet decadent and very, very tasty. A variation on something we had while visiting France adapted to ingredients more accessible in the US.
If Creme Fraiche is not available in your market's refrigerated section, you can either substitute Sour Cream (if you are in a hurry to make this) or you can make Creme Fraiche at home by adding 3 Tablespoons of Buttermilk to 2 Cups of Heavy Whipping Cream and letting it stand at room temp for 24-36 hours (stirring periodically) until it thickens up. Once you have your Creme Fraiche...
Dice chicken into bite-sized pieces. In a large skillet over medium high heat, saute the shallots and garlic in butter briefly then add diced chicken, season with salt and pepper to taste, and brown evenly. Add mushrooms and continue to saute for another few minutes until mushrooms are soft.
This is a good time to start your pasta.
Add white wine to the chicken and veggies and simmer with no cover to cook the chicken and reduce liquid volume to your desired consistency (again to taste here, but lean toward reducing the liquid a good bit since adding the creme fraiche will increase liquid volume). Finally add the creme fraiche and continue heating until warm throughout. If at the end consistency needs thickening, a small amount of corn starch (dissolved in a couple tablespoons cold water) can be added.
Serve over pasta and top with Parmesan
loopy-laura 4y agoLoved this doubled up everything for family gathering all wanted seconds big hit
loopy-laura 4y agoJust had birthday supper loved by all will do again lots yum
MrMikeMGM 6y agoWhile sour cream will work in this recipe, it tends to overpower the recipe. If you have the time, it's well worth it to make the Creme Fraiche in advance. You won't be disappointed. [I posted this recipe.]