Crème Fraiche Chicken
Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals.
Yield: 4
Materials
- 1 chicken breast
- 1 tsp garlic
- 1 tsp curry
- 1 tsp paprika
- 1 egg
- 2 tbsp flour
- 1 stick of butter
- 6 slices of bacon
- 1 tray of mushrooms
- 1 med sized onion
- 1 cup Crème fraiche
Instructions
- Slice the chicken breast in small pieces, and season with the garlic, curry and paprika.
- Crack one egg and whip it a bit. Add to the cutup chicken and add the flour.
- Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl.
- While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion.
- Put them in the same skillet as you had the chicken breast, and cook till done. That shouldn’t take but 10 minutes.
- Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish.