Marinated chicken breast blanched in red wine

Ingredients for 2 servings:

• 2 chicken breasts
• 1 tbsp, heaped natural yogurt
• 2 garlic cloves
• 1 pinch(s) tarragon
• 1 pinch(s) of oregano
• 1 pinch(s) thyme
• 1 pinch of parsley
• ½ tsp coriander powder
• olive oil
• 150 ml red wine, dry
• 100 g tagliatelle
• 150 g chanterelles
• 12 cherry tomatoes
• 100 g whipped cream
• 1 ½ tbsp, heaped ricotta
• Sunflower oil
• salt and pepper
• 2 dashes lemon juice
• 1 bunch arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

simple and spicy poultry dish with pasta

Wash the chicken breast, pat dry, and rub with salt. For the marinade, mix the natural yogurt with the herbs and the crushed garlic cloves. Then, cover the chicken breast in a deep dish and cover with the marinade. Let it chill for at least two hours. Then, add the marinated chicken breasts to a deep pan with a little heated olive oil, spreading the remaining marinade evenly over the breasts. Deglaze with the red wine and reduce for about 10 minutes over medium heat until only a little liquid remains in the pan. Meanwhile, cook the pasta in salted water until al dente according to the instructions. Trim the chanterelles and lightly fry them in a little sunflower oil. Season with salt to taste. Larger mushrooms should be halved. Halve the cherry tomatoes. Once the red wine has reduced to a small amount, add the pasta, the fried chanterelles, and the cherry tomatoes, mix well, and cook briefly. Remove the chicken breasts from the pan and keep warm. Now add the ricotta and heavy cream, stir well, and cook briefly until a smooth and creamy sauce forms. Season with salt, pepper, and a few squeezes of lemon juice. Transfer the pasta to a plate, slice the chicken breasts about 1 cm thick, and arrange them on top (you can also leave them whole). Top with some arugula for garnish, and you’re done.