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Corn-fed chicken with tarragon cream sauce and fettuccine
Enjoy the delicious combination of tender corn-fed chicken, aromatic tarragon cream sauce, and creamy fettuccine, a flavorful dish from Knorr.With liquid concentrates, you not only quickly season your dishes but you can also use them as a base for all your soups and sauces. And they can be used both cold and hot.
Ingredients
5units.itemscorn-fed chicken fillet with skin
Pepper
Salt
50gClarified butter
1White wine
50gFinely chopped shallots
3Knorr Professional authentic chicken stock
3Cream 35%
5gKnorr Primerba Tarragon
60gButter
Knorr Professional Liquid Concentrate Chicken
3units.itemsyellow carrots
30units.itemssmall Borretana onions
15gOlive oil
250gKnorr Colezione Italiana Fettuccine
Preparation
- Season the corn-fed chicken breasts with salt and pepper and fry them in the butter.
- Bring the white wine and shallots to a boil.
- Reduce the white wine by half and add the chicken stock and cream.
- Reduce to the desired thickness and strain the sauce.
- Add the tarragon, finish with some butter, and season with Liquid Concentrate chicken.
- Wrap the onions and carrot in aluminum foil with some olive oil, salt, and pepper.
- Cook them in the oven for about 45 minutes at 175°C.
- Peel and halve the onions and then fry them together with the carrot and beech mushrooms in some butter.
- Cook the fettuccine al dente, drain, and toss with some sauce.
- Divide the fettuccine along with the chicken and vegetables over the plates.
- Spoon the sauce over.
