Summary

Ingredients

• 200 g pasta (spahetti)
• 300 g chicken breast fillet (s)
• 100 g mushrooms
• 1 onion (s)
• 4 tablespoon butter, (and fat for the pan)
• 2 tablespoon sherry, drier
• Pepper, whiter from the mill
• 2 sprigs sage
• 20 g flour
• 0.25 liter ¼ milk
• 80 g peanuts, unsalted

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Instructions

1. Boil the spaghetti just under cooked. Cut the chicken breast into strips approx. 2 cm long. Wash and clean mushrooms, cut into slices. Preheat the electric oven to 200 ° C. Peel the onion and dice it, put it in 1 tablespoon butter in a pan and let it translate. Briefly sear the meat, reduce the heat, and fry the mushrooms for 2 minutes. Deglaze with sherry, season with salt and pepper and finely chopped sage. Melt the rest of the butter in a small saucepan, sprinkle in the flour and let it turn golden yellow while stirring. Pour in the milk and bring to the boil while stirring. Mix the sauce (leave about 5 tablespoons) with the chicken, roughly chop the peanuts and fold in.
2. Grease a baking dish, line it thinly with spaghetti. Layer the chicken filling, finish with spaghetti. Spread the rest of the sauce over it, bake for about 30 minutes (gas: level 3)