About the Recipe
Chicken with Tagliatelle and Wild Mushroom Sauce is perfect for a midweek bite or a weekend feast for family and friends.
Ingredients
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
Preparation
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