Chanterelle pasta with chicken filet

Name: Chanterelle pasta with chicken filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Chanterelles; 2 Onions; 450 g Chicken filet; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 400 g Tagliatelle noodles; 1 TABLESPOON Flour; 100 ml Marsala Wine; 400 g Whipped cream; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 collar Chives; 4 TABLESPOONS grated parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Chanterelles
2 Onions
450 g Chicken filet
7-10 Tbsp Salt
2 TABLESPOONS Oil
400 g Tagliatelle noodles
1 TABLESPOON Flour
100 ml Marsala Wine
400 g Whipped cream
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 collar Chives
4 TABLESPOONS grated parmesan cheese

Directions

1
Wash and clean the chanterelles. Dab dry well. Peel and chop the onions. Wash the meat, dab dry and season with salt. Heat the oil in a pan and fry the meat for about 6 minutes on each side.
2
Remove and keep warm. Cook pasta in boiling salted water according to package instructions. Fry the mushrooms in hot frying fat. Add onions and fry briefly
3
Dust with flour and sauté while stirring. Add Marsala and cream while stirring, season to taste with sugar, salt and pepper. Let simmer for about 5 minutes. Wash the chives, dab dry and cut into small rolls. Stir about 2/3 into the sauce.
4
Drain the noodles and let them drain. Mix into the sauce. Cut the meat into slices and serve with the noodles. Serve sprinkled with remaining chives and parmesan