Orecchiette noodles in chanterelle bacon cream to chicken filet

Name: Orecchiette noodles in chanterelle bacon cream to chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g small chanterelles; 1 medium onion; 75 g streaky smoked bacon; 300 g Orecchiette Noodles; 7-10 Tbsp Salt; 4 Chicken filets (500-600 g); 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 250 ml clear soup; 200 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g small chanterelles
1 medium onion
75 g streaky smoked bacon
300 g Orecchiette Noodles
7-10 Tbsp Salt
4 Chicken filets (500-600 g)
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
250 ml clear soup
200 g Whipped cream
1/2 bunch Parsley

Directions

1
Clean the chanterelles, wash thoroughly several times and drain well. Peel and chop onion, cut bacon into fine strips. Cook the pasta in plenty of boiling salted water according to the instructions on the packet.
2
Wash the chicken fillets and pat them dry. Heat the oil in a pan and fry the chicken fillets for 6-8 minutes while turning. Season with salt and pepper and remove from the pan. Leave the bacon out in hot frying fat until crispy, add the onion and chanterelles and fry for about 2 minutes.
3
Dust with flour, sweat briefly and deglaze with stock and cream while stirring. Bring to the boil, place the chicken fillets in the sauce, cover and stew for about 5 minutes. Stir in between. Wash parsley, shake dry and cut into fine strips, except for a little to garnish.
4
Season chanterelle bacon cream with salt and pepper. Stir half of the parsley into the sauce. Pour the oricchiette onto a sieve, rinse with cold water and drain. Remove the chicken fillets from the sauce and cut into slices.
5
Fold the noodles into the sauce and arrange on plates together with the chicken fillets. Sprinkle with parsley and garnish.