Didn´t feel like stocking up on too much food, seeing that I´m leaving in a couple of days.
I also didn´t have much time to think about dinner, seeing how much time I´ve already spent in the kitchen
( at work that is…) making a mountain of macarons that people will be enjoying while I´m away.
So – I ran through the store without having a clue about what I wanted.
Grabbed a couple of chicken breasts, some mushrooms and sugar-snaps. And tagliatelle.
The recipe is roughly as follows:
2 shallots – finely chopped
Garlic ( still have the paste I made, so about a teaspoon…)
2 chicken breast
250 gr mushrooms
250 gr sugar snaps
Cream – shall we say 200-250 ml??
Butter – 1-2 tablespoons
A little olive oil
Parmesan – as much as you want!
Herbs de provence
Fino – a big splash!
( or any dry sherry – even white wine if you prefer ).
2 – 3 egg yolks
And tagliatelle of course…
Shallots, oil, butter, garlic, mushrooms, chicken….throw it all in the pan and let it start cooking.
Deglace with some Fino, add the cream, add the sugar snaps ( I just cut them up rather fine and throw them in with the rest ),season and let it simmer till the chicken is ready.
Add parmesan. Kill the heat and quickly whisk in the egg yolks to thicken the sauce.