Crème Fraîche Sauce for Chicken with Mustard and Dill

5 from 1 vote

Crème fraîche sauce for chicken seasoned with mustard, dill and lemon. A 20-minute recipe with less than 10 ingredients.

Prep Time5

Cook Time15

Course: Chicken, Main Course

Cuisine: American, British

Servings:

Calories: 558kcal

Author: Helen

Pound the chicken breasts using a meat tenderiser or rolling pin until 1cm or just under ½ inch thick and season with salt. (Note 6)
Heat a large pan or skillet over medium-high heat. Add the oil and sear the chicken breasts for about 2-3 minutes on each side, or until they are nicely browned and cooked through. Then remove the chicken from the pan and set it aside.

In the same pan, reduce the heat to medium. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, until it is reduced by half.
Reduce the heat to low and stir in the crème fraîche. mustard, black pepper, and water. Allow the sauce to simmer gently for about 5 minutes, allowing the flavours to combine and the sauce to thicken slightly.
Stir in the grated Parmesan cheese. Continue to cook the sauce for an additional 2-3 minutes until the cheese melts. Then add the dill, lemon zest and salt to taste. (Note 7)
Return the seared chicken breasts to the pan and spoon on some of the sauce to coat them evenly.
Serve immediately with boiled or mashed potatoes and green veg.

Chicken breast: Feel free to switch this for cooked thighs or legs. You can also use leftover roast chicken.
White wine: Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay, and Vermentino.
Crème fraîche: You can use full or low fat or substitute with single cream or sour cream.
Mustard: Both Dijon and whole grain will work. I tend to opt for Dijon because I prefer a smoother texture.
Dill: I recommend using fresh dill, but you can use ⅓ of the quantity of dried dill.
Tenderising the chicken breasts: Please don't skip this step. It significantly improves the texture of the chicken breast and makes them much quicker to cook.
Feel free to add a little more water if the sauce is too thick. The amount of water you will need to add to the sauce to bring it to the right consistency may vary depending on the type of crème fraîche you use and how long you simmer the sauce.