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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
5gKnorr Primerba Tarragon
60gButter
Knorr Professional Liquid Concentrate Chicken

3units.itemsyellow carrots
30units.itemssmall Borretana onions
15gOlive oil

250gKnorr Colezione Italiana Fettuccine

Preparation

  1. Season the corn-fed chicken breasts with salt and pepper and fry them in the butter.

  1. Bring the white wine and shallots to a boil.
  2. Reduce the white wine by half and add the chicken stock and cream.
  3. Reduce to the desired thickness and strain the sauce.
  4. Add the tarragon, finish with some butter, and season with Liquid Concentrate chicken.

  1. Wrap the onions and carrot in aluminum foil with some olive oil, salt, and pepper.
  2. Cook them in the oven for about 45 minutes at 175°C.
  3. Peel and halve the onions and then fry them together with the carrot and beech mushrooms in some butter.
  4. Cook the fettuccine al dente, drain, and toss with some sauce.

  1. Divide the fettuccine along with the chicken and vegetables over the plates.
  2. Spoon the sauce over.