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Categories:
olive oil chicken baby portobello mushrooms cherry tomatoes white wine Creme Fraiche wholegrain mustard parsley tagliatelle
Viewed: 3 - Published at: 4 years agoIngredients
- 2 tbsp olive oil
- 1 lb skinless chicken breast fillets, cut into long, thin strips
- 8 oz baby portobello mushrooms, sliced
- 3.5 oz cherry tomatoes, halved
- 2/3 cup dry white wine
- 2 cups creme fraiche
- 4 tbsp wholegrain mustard
- 2 tbsp fresh parsley leaves, chopped
- 10 oz tagliatelle, cooked
Method
- Heat olive oil in a frying pan over high heat. Sear chicken for 4-5 mins, until golden and cooked through. Remove from pan and keep warm.
- Add mushrooms and tomatoes to pan and cook for 3-4 mins. Set aside with chicken.
- Add wine to pan and boil until reduced by 1/2. Add creme fraiche, mustard and chopped parsley and heat through. Toss with tagliatelle, chicken and vegetables.
