Green pasta with chicken and mustard cream

Ingredients for 4 servings:

• 700 g chicken breast fillet(s)
• 2 tbsp butter
• 1 tbsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp coarse-grained mustard
• 240 ml white wine, dry
• 200 g cream
• some lemon juice
• 250 g tagliatelle, green, narrow
• 1 bowl of cress

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the chicken breast fillets, pat dry, and cut into bite-sized pieces. Heat 1 tablespoon each of butter and oil in a large pan. Add the chicken pieces and fry. Then season with salt and pepper. Remove from the pan and keep warm. Peel and finely chop the onions and garlic clove. Heat the remaining butter in the pan. Add the onions and garlic and fry until soft. Add the mustard to the pan, stir in, and deglaze with white wine. Reduce the mixture by one-third over medium heat. Then add the cream, bring to a boil, and simmer for 5 minutes. Season the sauce with salt, pepper, and lemon juice. Add the chicken and let it simmer for another 5 minutes over low heat. Meanwhile, cook the pasta according to the package instructions until al dente. Rinse the cress. Drain the pasta, let it drain well, and arrange on plates with the breasts and the sauce. Cut the cress directly over the plates and serve immediately.