Summary

Ingredients

• 400 g ribbon noodles
• 300 ml white wine
• 3 liters water
• 400 g chicken breast, finely chopped
• 0.5 ½ lemon (n)
• salt and pepper
• 2 teaspoons oil
• 250 g mushrooms, brown
• 1 bunch spring onion (s)
• 3 egg (s)
• 200 ml cream
• 1 pinch nutmeg
• 1 teaspoon, heaped cornstarch

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Instructions

1. Bring the water with 300 ml of wine and 1 tablespoon of salt to a boil in a large saucepan, add the pasta, stir and cook according to the instructions until al dente. Then strain the water, but collect it, z. T. still used for the sauce.
2. Meanwhile, marinate the sliced meat with salt, pepper, oil and grated lemon zest.
3. Clean and leaf the mushrooms, wash the spring onions and cut into 2 cm pieces.
4. Briefly fry the meat in oil in a hot pan, remove it, then fry the mushrooms and spring onions in the remaining roasting set and season with a little salt and pepper.
5. Put the eggs in a bowl that can be placed in the boiling water bath and stir them with a whisk until foamy, add 200 ml of the collected wine water, the juice of half a lemon, some nutmeg, the cornstarch and the cream and stir until the sauce is a bit thick. Now, if you like, pour in a little more pure wine and season with salt and pepper.
6. Then all the ingredients are mixed together in a baking dish, i. H. slightly folded in, keep part of the wine cream and spread on top. Bake the casserole briefly at 200 ° C. The cream must not turn brown.
7. All you need is a salad.