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Easy recipe for Chicken a la crème | Chicken in cream sauce

Chicken in a cream sauce

A classic French dish from Burgundy that’s simple and fast to make. But don’t let that ease of making it fool you into thinking it’s going to be anything other that utterly delicious! It’s very rich, surprisingly elegant though it’s origins are as a rustic, comforting country dish.

Chicken a la creme for 6 people

6 chicken breasts
One white onion
10 mushrooms
100g (40z) butter
1 litre (2.1 pints) crème fraiche
2 peeled garlic cloves
2 cups (240g/8 oz) of plain flour
200ml (6.5 fl oz) dry white wine
200ml (6.5 fl oz) chicken stock
200g (7 fl oz) thick cream

How to make chicken a la creme

Peel and cut the onions into quarters. Remove the stalks from the mushrooms, rinse under cold water and cut each one into 4 pieces. Crush the garlic cloves with the flat blade of a knife

In a hot pan add the butter and the chicken breasts (skin side down if you are keeping the skin). Season with salt and pepper. Cook each side for 7-8 minutes until golden brown. Remove the chicken. In the same pan add the mushrooms, onions and garlic, then add the flour and the dry white wine and stir together. Put the chicken back in the pan. Cook for around 5 minutes to let the wine reduce and the flour mix to become sticky

Add the chicken stock, and heavy cream. Let this start to thicken for 3-4 minutes and add the crème fraiche.

Continue cooking over a medium heat for 15-20 minutes until the sauce has thickened and the chicken is cooked through.

In France it’s typical to serve it with rice or roasted vegetables, or just with crusty French bread to mop up the delicious sauce!

More chicken dishes from France

Classic coq au vin

Poulet Gaston Gerard

Chicken with 40 cloves of garlic

Spring chicken with walnut and prune stuffing

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