Chop and fry nushrooms and garlic. Put the chicken in the same pan and sear on both sides then remove and place in a pyrex dish. Add the wine to the pan and simmer for a couple of minutes then stir in the fromage frais. Once mixed pour over the chicken breasts and stick in the oven, gas mark 5 for 40 mins.
The result tasted lovely, though the fromage frais curdled as it does which made the texture somewhat odd. Next time I may just add it at the end instead of during the cooking. Using cream would work better probably, but might taste a bit too rich. Defininitely one to remember.
