Serves 1
Directions
- 1Cut the chicken breasts in half to ensure they are the same thickness.
- 2Season the chicken heavily.
- 3Cook the chicken until it develops fond at the bottom of the pan.
- 4Add butter and oil to the pan.
- 5Sauté the shallots, making sure to scrape up all of the fond.
- 6Roast the garlic with olive oil, salt and pepper, in tin foil until golden brown.
- 7Add the roasted garlic to the mix.
- 8Deglaze the pan with white wine.
- 9Add the double cream and let it thicken.
- 10Add the pasta and pasta water.
- 11Add the resting juices from the chicken.
- 12Add Parmesan.
- 13Let the pasta finish cooking in the sauce.
- 14Top with the chicken and some parsley.
Ingredients
- 3 chicken breasts
- seasoning
- olive oil
- butter
- shallots
- 1 head garlic
- olive oil
- salt
- pepper
- white wine
- double cream
- pasta
- pasta water
- resting juices from the chicken
- Parmesan
- parsley
Equipment
knifepancutting boardtongsfoilgrater
Tips
- Season the chicken heavily.
- Develop fond at the bottom of the pan for added flavor.
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