Velvet Chicken with Creme Fraiche

By bunny

Ingredients

• 2 tbsp Olive Oil
• 4 Boneless Chicken Breasts, skinned and cubed
• 60 ml/2fl.oz. White Wine or Fresh Chicken Stock
• Salt and Pepper
• 1 large Onion, chopped
• 1 Garlic Clove, crushed
• 400 g/14oz Mushrooms, sliced
• 450 ml/15fl.oz. Crème Fraîche
• To serve (optional)
• Freshly grated Parmesan Cheese

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a large frying pan, add the chicken and sauté over medium heat until lightly browned.



2. Add the white wine and salt and pepper and simmer for 10 minutes, or until chicken is cooked through.


3. Meanwhile, heat the remaining oil in another frying pan, add the onion and garlic and sauté until just soft.



4. Add the mushrooms to the onion mixture and cook, stirring from time to time, until soft.



5. Add the cooked chicken and crème frâiche to the mushroom mixture, mix well and cook for a further 5 minutes.