John Myers
Chicken – Chanterelle Pasta Sauce
The perfect chicken – chanterelle pasta sauce recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken breast fillets
- 1 kl. Onion
- 1 tbsp Olive oil
- Salt and pepper
- 300 g Frozen chanterelles
- 200 ml Rama Cremefine 7%
- 125 g Pasta per person, weighed raw
- Parsley
- Freshly grated Parmesan
- Cut the chicken and onion into small cubes. Heat the olive oil in a pan, fry the meat and onion. Season with salt and horses. Add the chanterelles and fry them. (Unfortunately no fresh ones today, the TK has to be empty!) Then add the fine cream and let it simmer. Cook the pasta according to the instructions on the packet. Shortly before serving, season to taste again and add the parsley. Sprinkle with freshly grated Parmesan cheese.
Facebook Comments