chicken flambé
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 10 mn
- 7-10 Tbsp Cuisson : 20 mn
- 4 blancs de poulet
- 250 g de tagliatelle
- 7-10 Tbsp 3 tablespoons curry powder
- 30 cl of single cream
- 7-10 Tbsp 4 tablespoons Cognac
- 7-10 Tbsp ½ bouquet de persil plat
- 2 échalotes
- 7-10 Tbsp huile d'olive
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Cut the meat into strips. Mix them in a bowl with the curry and a dash of oil. Peel and chop the shallots. Peel and chop the parsley
- 2
2 In an oiled frying pan, sauté the shallots with the chicken, stirring for 10 minutes. Pour in the Cognac, reheat for 30 seconds and flambé. Then, pour 20 cl of cream. Add salt and pepper and simmer for 5 minutes over low heat.
- 3
3 Meanwhile, cook the tagliatelle "al dente". Drain and mix with the remaining cream. Sprinkle the parsley over the chicken and serve immediately with the tagliatelle.
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