Chicken breast fillet, shredded in pepper cream sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 onions
• 2 tbsp tomato paste
• 250 ml vegetable stock
• 200 g crème fraîche
• 2 tsp pepper, green, from the jar
• 30 g clarified butter
• 1 bunch of chives
• 2 tbsp flour
• salt and pepper
• 400 g tagliatelle, green

Instructions

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

Cut the chicken breast fillet into thin strips and fry them all over in hot clarified butter. Peel and dice the onions, add them to the meat, and fry until translucent. Season with salt and pepper. Sprinkle with flour and sauté briefly. Then add the tomato paste and stock and simmer for 5 minutes. Stir in the crème fraîche. Chop the green peppercorns, add them, and bring back to a boil. Meanwhile, cook the green tagliatelle. Pour the sauce over the onions and sprinkle with the finely chopped chives. Want to try it without the green peppercorns? Forget it! Just cook your usual chicken ragù!