Chicken breast in cream sauce with tagliatelle

Ingredients for 4 servings:

• 4 chicken breast fillets, 200 g each
• 400 g mushrooms, cleaned and sliced
• 100 g crème fraîche
• 100 g double cream
• 100 g cream
• 6 beef tomatoes, skinned, pitted, diced
• 1 garlic clove(s), small, chopped
• 1 onion(s) (vegetable onion), finely chopped
• 1 tbsp olive oil
• 400 g pasta, tagliatelle
• 1 bunch of chives, chopped, ideally wild chives
• 1 bunch parsley, flat, finely chopped
• 125 g crème fraîche
• 125 g double cream
• 1 bunch wild garlic, or 2 heaped tsp wild garlic leaves, dried and shredded
• Salt
• Pepper, white, ground pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly sear the chicken breast fillets in olive oil and place them in portions into 4 prepared roasting pans. Each portion will serve one roasting bag. Then, mix ingredients 2 to 8 (mushrooms to onions) in a bowl, season with salt and pepper, and divide the mixture evenly among the four bags containing the chicken breast fillets. Seal the bags tightly and cook in the oven at 80°C for 45 to 60 minutes. The cooking time depends on the thickness of the fillets. If in doubt, extend the cooking time or plan for a longer cooking time from the start, as the quality and consistency of the meat will not be negatively affected even with longer cooking times if the temperature does not exceed 75 to 80°C. Mix together the ingredients, from chives to wild garlic. Cook the pasta in the traditional way, drain, and let it drain, but do not rinse. Mix with the chive and wild garlic mixture and serve with the chicken breast fillets. The roasting bags are arranged on a separate plate for each portion, cut open at the table, and the guest serves themselves from the roasting bags. The whole thing undoubtedly takes some getting used to, but the aroma that wafts from the bags when you cut into them makes you forget the strange bags at the table.