Ingredients

  • 2 x chicken supremes
  • 50ml white wine
  • 1 shallot, peeled and diced
  • 1 clove garlic, peeled and crushed
  • 25ml madeira
  • 100ml double cream
  • 100ml chicken stock
  • 50g butter
  • 100g fresh wild mushrooms
  • 15g dried morels, soaked
  • 1 small bunch tarragon
To serve
  • Fresh tagliatelle

Method

Preheat the oven to 200c.

Fry the chicken in butter, season and roast until golden in the oven for 20 minutes.

Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan and cook gently for 2 minutes.

Add the mushrooms, tarragon, madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. Meanwhile, cook the tagliatelle as per pack instructions, drain and finish cooking in the sauce. Season.

To serve, pile the pasta and sauce into bowls, slice the chicken and sit on top.

Ingredients

  • 2 x chicken supremes
  • 50ml white wine
  • 1 shallot, peeled and diced
  • 1 clove garlic, peeled and crushed
  • 25ml madeira
  • 100ml double cream
  • 100ml chicken stock
  • 50g butter
  • 100g fresh wild mushrooms
  • 15g dried morels, soaked
  • 1 small bunch tarragon
To serve
  • Fresh tagliatelle

Method

Preheat the oven to 200c.

Fry the chicken in butter, season and roast until golden in the oven for 20 minutes.

Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan and cook gently for 2 minutes.

Add the mushrooms, tarragon, madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. Meanwhile, cook the tagliatelle as per pack instructions, drain and finish cooking in the sauce. Season.

To serve, pile the pasta and sauce into bowls, slice the chicken and sit on top.