Chanterelle pasta with chicken filet

Name: Chanterelle pasta with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chanterelles; 2 Onions; 450 g Chicken filet; 400 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 100 ml Marsala or Sherry (Italian dessert wine); 400 g Whipped cream; 1 collar Chives; 50 g Parmesan

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chanterelles
2 Onions
450 g Chicken filet
400 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
100 ml Marsala or Sherry (Italian dessert wine)
400 g Whipped cream
1 collar Chives
50 g Parmesan

Directions

1
Rinse chanterelles briefly, clean and pat dry. Peel and chop the onions. Wash the meat and pat dry. Cook pasta in boiling salted water according to package instructions. Heat the oil in a large and deep frying pan.
2
Fry the meat for about 6 minutes on each side. Season with salt and pepper. Take out and keep warm.
3
Fry the mushrooms in hot frying fat for about 5 minutes. Add onions and fry briefly. Dust with flour and sauté briefly. Add Marsala and cream. Season with salt and pepper. Bring to the boil and simmer for about 5 minutes.
4
Season the sauce.
5
Wash the chives, cut into small rolls and stir into the sauce. Drain the noodles and let them drain. Mix with the sauce (see picture below). Cut the meat into slices. Arrange everything.
6
Rub parmesan cheese over it.