Summary

Ingredients

• 400 g spahetti
• 5 tablespoon butter
• 30 g cheese, rated
• 1 onion (s)
• liter ⅛ white wine
• 0.5 liter ½ poultry stock
• 500 g chicken breast fillet (s)
• 1 tablespoon flour
• 125 g whipped cream
• 0.5 ½ lemon (s), the juice from it
• salt and pepper
• 1 egg yolk
• Butter for the mold
• 1 bay leaf

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Instructions

1. For the ragout, peel the onion, chop it finely and let it turn translucent in 1 tablespoon butter. Deglaze with wine, reduce briefly, pour in the chicken stock and cream and bring to the boil. Add the bay leaf.
2. Peel the chicken fillet, place in the sauce and let the sauce simmer for 10 minutes over reduced heat with the lid closed. Remove the meat, bring the sauce to the boil again and then strain through a sieve.
3. Cook the spaghetti in plenty of salted water according to the instructions on the packet, then drain.
4. Melt 2 tablespoons of butter in a saucepan, stir in the flour and pour on the sauce. Let simmer for 10 minutes. Salt, pepper, add lemon juice to taste. Remove the pot from the oven.
5. Preheat the oven to 220 ° C. Dice the chicken breast.
6. Grease a baking dish with butter and add the spaghetti. Add the chicken to the sauce and stir in the egg yolks. Put the ragout in a well in the middle of the pasta. Spread 2 tablespoons of butter in flakes on top and sprinkle the cheese on top. Bake for 20 minutes.
7. It goes well with fresh Californian white wine or a light beer.