Ingredients
- 200 g of fresh tagliatelle
- 2 chicken cutlets
- 200 g button mushrooms
- 20 cl of liquid cream
- 2 tbsp. tablespoon flour
- 2 cloves garlic
- 1 C. tablespoon olive oil
- 25g butter
- 4 tbsp. grated parmesan
- salt pepper
Preparation
Cut the chicken cutlets into small cubes or slices. Book.
Peel the garlic cloves and finely chop them. Melt the butter in a sauccepan and add the garlic. Sauté for a few minutes. When the butter is well melted, add the flour all at once while mixing. Add the liquid cream. Add salt and pepper. Simmer over low heat.
In a frying pan, pour the olive oil and fry the pieces of chicken until they are golden brown. Book.
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