Dijon Chicken Tagliatelle with Mushrooms and Almonds

Feeling like treating yourself? Quick and easy to prepare, but sophisticated enough to serve when you have guests around, give the Dijon Chicken Tagliatelle with Mushrooms and Almonds a go!

Dijon Chicken Tagliatelle with Mushrooms and Almonds - The Beginner's Cookbook Recipe
Dijon Chicken Tagliatelle with Mushrooms and Almonds – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pan
  • A pot and a colander for the pasta

Ingredients for 2 persons:

  • 2 chicken breasts
  • 200gr Pasta (I used fresh Tagliatelle)
  • 200gr fresh mushrooms (I used chestnut mushrooms)
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 100ml white wine (I used Pinot Grigio that was left over in my fridge)
  • 180gr creme fraiche
  • 2 tablespoons Dijon mustard
  • A handful flaked almonds
  • Salt & pepper

Before you Start:

  • Slice the chicken
  • Slice the mushrooms
  • Mince the garlic cloves
  • In a pan on medium high heat, toast the almonds (usually it takes around 5min)
  • Preheat the oven to 180 degrees C.

Ready to go?

  • Over medium-high heat add a bit of olive oil in a pan. Cook the sliced mushrooms for 5-7 minutes then put them aside on a plate.
  • In that same pan, now empty, add the sliced chicken and cook for a few minutes before adding the minced garlic (add a bit of olive oil if needed).
  • Once the chicken is cooked and golden, place in a warm oven (but turned off).
  • Add the white wine to the same pan, now empty.
  • Simmer until reduced by half, then add the creme fraiche, the salt and pepper, and the mustard.
  • Once the sauce is thick enough to coat a spoon, add the chicken and the mushrooms back and simmer for 2 to 3 minutes.
  • During that time, cook your fresh pasta in boiling water following instructions on the package (usually the cooking time is really short like 3 minutes).
  • Serve the meat over the cooked pasta and sprinkle with the toasted almonds.
  • BON APPÉTIT !
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