It is a well known that white meat such as chicken or turkey breast pairs nicely with white wines. Why not surprise your guests with a comforting recipe of tender chicken breast smothered in a creamy sauce? This "poulet à la crème" recipe can be enjoyed with your own choice of side: vegetables, rice or varieties of fresh pasta like tagliatelle.

Ingredients

• 8 pieces of chicken (legs, wings, breast)
• 80g butter
• 1 onion
• 300g mushrooms (champignons de paris)
• 200ml dry white wine
• 1L crème fraiche
• 1 head broccoli
• salt, pepper, herbs bouquet

Steps

1. Fry the chicken with butter in a pot. Season with salt and pepper. Cook on high heat for 6-7 minutes until the chicken has a nice golden color. Then reduce heat.
2. In another pan, fry thinly sliced onion (cut in half, then slice, then cut in another half) and mushrooms in butter until onion has softened and develops a golden color, about 7 minutes.
3. Add white wine to the chicken and simmer for another 5 minutes. Add the herbs bouquet.
4. Add the cream (crème fraiche) to the chicken. Cook for 40 minutes and when the chicken is ready remove it from the sauce (the sauce is ready when it has reduced and thickened).
5. Filter the sauce through a chinese colander or strainer (small perforations) and then beat in a mixer until texture is smooth.
6. Place the chicken on a serving plate, cover with the sauce and top with the mushroom and shallot mix. Garnish with few pieces of broccoli.

Serving

Serve with white rice, 3 color rice, tagliatelle.