Fried Chicken Breast in Garlic – Cream – Sauce on Tagliatelle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast
- 500 g taliatelle
- 10 clove garlic
- 5 shallot (s)
- 600 ml cream
- 10 basil leaves
- Sea salt, coarse
- Pepper, freshly ground
- olive oil
- food starch
Print Recipe
Pin Recipe Instructions
- Roughly dice the shallots and 5 cloves of garlic and fry them in a saucepan in a little olive oil until translucent. Deglaze with cream and season with salt and pepper. Reduce the cream a little and thicken the sauce with cold-mixed cornstarch as desired.
- Season the chicken breast with salt and pepper and cut the remaining garlic into large cubes. Sear the chicken breast in a pan in a little olive oil on both sides, add 6 leaves of basil and garlic and slowly cook the meat over a low heat. When the chicken breast is cooked through, but still juicy, take it out of the pan and let it rest in the oven at 60 degrees Celsius for 5 minutes.
- Cook the tagliatelle al dente according to the instructions on the packet.
- Spread the tagliatelle on serving plates. Slice the chicken breast diagonally and place on top of the pasta. Pour a little sauce over the tagliatelle next to the chicken breast and garnish with a leaf of basil each.
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