Lemon Chicken Tagliatelle

Charmaine Lu -
  • 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