Chicken in mustard cream on green ribbon noodles

Ingredients for 4 servings:

• 700 g chicken breast fillet(s)
• 2 tbsp butter
• 1 tbsp oil
• salt and pepper
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp coarse-grained mustard
• 250 ml dry white wine
• 200 g cream
• 400 g tagliatelle, green
• some lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into small cubes. Heat 1 tablespoon each of butter and oil in a large pan, add the meat and brown. Season with salt and pepper. Remove from the pan and keep warm. Peel and finely dice the onion and garlic clove. Fry in the remaining butter until softened. Stir in the mustard, deglaze with the wine and reduce everything over medium heat by one-third. Then add the cream, bring to a boil and simmer for about 5 minutes. Season the sauce with salt, pepper and lemon juice. Add the meat and let it simmer in the sauce for another 5 minutes. Meanwhile, cook the pasta until al dente. Divide the pasta among the plates, pour the sauce over it and serve.