Chicken in Creme Fraiche Sauce
Chicken in Creme Fraiche Sauce
Kavita Favelle
This is my variation on the Normandy style, which uses lots of cream and apples... I was planning a holiday to Normandy and reading descriptions of this kind of dish. I didn't have a recipe and so I just made one up. Serve with pasta or rice.
The ingredients below serve 2 hungry adults.
Ingredients
2 chicken breasts chopped into smaller pieces, large bite size
Quite a lot of mushrooms (250 gm) sliced thinly (the larger ones with lots of brown gills underneath)
1.5 reddish-yellow apples, cored and segmented and then sliced about 5 mm thick.
Between 200 to 350 ml of crème fraiche
Some olive oil and butter to fry (I used slightly salted butter)
1 level dessert spoon of sugar
Instructions
You will need two frying pans to cook this dish plus a pan for the pasta or rice.
Melt a good dollop of butter in the largest frying pan (pan 1) and then carefully arrange apple slices on pan base, fitting as many as possible in a single layer. Use enough butter so slices are gently frying in butter whole time (medium heat).
Fry mushrooms in olive oil in pan 2. Keep frying after mushroom juice has come out until juice is reabsorbed into mushrooms and they are well cooked (medium high heat).
Once mushrooms are done, put them into a bowl and set aside.
Put pasta or rice on boil.
Add more olive oil and cook chicken in Pan 2 (medium high heat).
When apples are soft turn over each slice with a fork. Sprinkle small amount of sugar over apples, don't need to stir it in.
Once chicken is cooked thoroughly, all the way through, transfer chicken and mushrooms to Pan 1 and stir whole thing together, doesn't matter if some apple slices break up a bit.
Stir in all cr?me fra?che- it should go brown.
In last two or three minutes put heat up higher so cr?me fra?che sauce thickens and reduces.
Serve on pasta or rice.
