Pan Fried Chicken Breast with Tagliatelle and Wild Mushroom Sauce

Prep Time:

Cook Time:

Serves:

Serves 2

Food Type

Pasta

About the Recipe

Chicken with Tagliatelle and Wild Mushroom Sauce is perfect for a midweek bite or a weekend feast for family and friends.

2 Chicken Breasts

15ml Rapeseed Oil

Sea Salt and freshly Ground Black Pepper

200 g Tagliatelle

For the Sauce

200g Wild or Mixed mushrooms

1 Shallot, peeled and diced

2 cloves Garlic, crushed

100ml White Wine

200ml Chicken Stock

100ml Double Cream

Knob of Butter

Tarragon leaves, roughly chopped

Firstly pan fry the Chicken Breasts in the Oil until cooked through. About 15-20 minutes, depending on size of Chicken Breasts

Remove and leave to rest somewhere warm

For the Sauce

Cook the Mushrooms and Shallot in the same chicken pan for 4 to 5 minutes

Add the wine, bring to the boil and then reduce to about a quarter

Add the Chicken Stock and reduce at least by half

Add the Cream and Butter

Season to taste

Cook the Tagliatelle in salted boiling water according to packet instructions

Drain and finish with some Tarragon

Cut each Chicken Breast in four and pop on to 2 plates

Spoon the pasta and sauce alongside

Add vegetables of choice if so desired