Chicken with chanterelle cream and noodles

Name: Chicken with chanterelle cream and noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Chanterelles; 1 Onion; 4 (approx. 500 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Pasta (e.g. orecchiette); 2 TABLESPOONS Oil; 75 g Diced ham; 1 heaped tbsp. flour; 200 g Whipped cream; 3 Stem(s) flat leaf parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Chanterelles
1 Onion
4 (approx. 500 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Pasta (e.g. orecchiette)
2 TABLESPOONS Oil
75 g Diced ham
1 heaped tbsp. flour
200 g Whipped cream
3 Stem(s) flat leaf parsley

Directions

1
Clean the chanterelles, wash briefly and drain well. Cut them smaller if necessary. Peel and chop the onion. Wash the meat, dab dry and season with salt and pepper. Cook the pasta in plenty of boiling salted water according to package instructions.
2
In the meantime heat oil in a pan. Fry the fillets for 2-3 minutes on both sides. Take them out. Fry the diced ham crisply in hot frying fat. Fry chanterelles and onion for 3-4 minutes, season.
3
Dust with flour and sweat briefly. Good 1⁄4 l Stir in water and cream, bring to the boil. Add fillets to the sauce, cover and simmer for about 5 minutes. Season to taste with salt and pepper.
4
Wash the parsley, cut into fine strips and stir into the sauce. Season to taste with salt and pepper. Drain the pasta. Arrange everything.