Ingredients

The following ingredients have 4 Servings
  • 300g tagliatelle
  • 2 chicken breasts
  • 40g butter
  • 1 tbs olive oil
  • 1 clove garlic
  • 450ml cream
  • 1/4 cup lemon juice
  • 1 tbs lemon zest, finely chopped
  • 1 tbs parsley, finely chopped
  • Parmesan, grated *to serve
  • 1 pinch salt and pepper *to taste

Instruction

  • Cook tagliatelle according to packet instructions.
  • Cut each chicken breast horizontally into two thin escalopes. Season well with salt and pepper. Melt half the butter with half the olive oil in a large frypan. Cook chicken for 1-2 minutes on each side until golden brown (it doesn’t need to be cooked through). Remove from pan and set aside.
  • Melt remaining butter and oil and cook garlic, stirring, for 1 minute. Add cream, bring to the boil, then reduce heat and simmer for 2 minutes. Add lemon juice and lemon zest and stir to combine. Return chicken to pan and simmer for a further 5 minutes until cooked through, and the sauce has reduced slightly. Remove chicken and keep warm.
  • Drain tagliatelle and add to cream sauce in saucepan. Toss to coat. Check for seasoning. Return chicken to pan. Sprinkle over parsley and parmesan, and serve.