Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tagliatelle
Chicken
Sauce
How it's done
Tagliatelle
Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta, then return it to the pan. Mix in the butter, cover and keep warm.
Chicken
Heat the oil in a non-stick frying pan. Season the chicken and brown for approx. 4 mins. all over, remove.
Sauce
Heat the oil in the same pan. Add the shallots, garlic and thyme, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Stir in the reserved cooking water, single cream, lemon zest and juice. Return the chicken to the pan, simmer for approx. 5 mins., season, serve with the pasta.
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