Cider and Herb Chicken Tagliatelle
Over a year ago
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Ingredients
- 1 tbsp dried mixed herbs
- 2 small skinless chicken breasts
- 2 tbsps olive oil
- 115g thinly sliced mushrooms
- 250 ml dry white cider
- 300g pack of fresh tagliatelle
- 284ml pot of double cream
- 15g fresh chopped chives
- ground black pepper
Accompaniment
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Description
A good choice for people with big appetites. The herbs and cider give this simple chicken dish a french-style flavour.
Serve with asparagus spears and a glass of white wine.
Method
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1
1. Preheat oven to 190 degrees/375F/Gas 5
2. Sprinkle the herbs onto a plate and roll the chicken breasts in them to coat.
3. Heat 1tbsp oil in a frying pan and lightly brown the chicken on both sides, being careful not to burn the herb coating.
4. Transfer the chicken to an ovenproof dish and cook in the oven for 20 minutes. Cover then chicken with foil and allow to rest for a few minutes while you make the sauce.
5. Fry the mushrooms in the rest of the oil until softened. Add the cider and reduce until only a couple of tablespoons of liquid remain.
6. Meanwhile, cook the tagliatelle according to the pack instructions.
7. Add the cream to the mushrooms and heat through. Season then stir into the cooked tagliatelle and add the chives. Slice the chicken and arrange on the pasta.
Chef's Tips
If you dont have any cider in the house, use apple juice, white wine or vermouth instead. To save time, use cooked chicken breasts - just slice and stir through the sauce until it's all hot.
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