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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 291 (20%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 652.8mg||201 %|
|Sodium 842.7mg||29 %|
|Potassium 2840.4mg||75 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 45.6g|
|Protein 232.1g||332 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1477
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