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Ingredients
Method
- 300g tagliatelle
- 2 chicken breast fillets
- 40g butter
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 450ml cream
- 1 lemon, juice and zest
- 1 tbsp chopped parsley
- Grated parmesan, to serve
- Cook the tagliatelle in boiling salted water until al dente. Meanwhile, slice each chicken breast horizontally to make 2 thin escalopes. Season the chicken well, then fry in half the butter and half the oil for 2 mins on each side, or until golden (they don’t need to be cooked through), then remove from the pan and set aside.
- Fry the garlic in the remaining butter and oil for 1 minute then add the cream and simmer for 3 mins. Add the lemon zest and juice to the pan, stir well, then return the chicken escalopes and simmer for 5 mins or until cooked through. Remove the chicken and keep warm, and season the sauce liberally.
- Drain the pasta and add to the sauce with a splash of cooking water if necessary, then return the chicken to the pan and finish with the parsley and parmesan to serve.
20 mins
4 serving
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