Για περισσότερες συνταγές, επισκεφθείτε το http://www.donkeyandthecarrot.blogspot.com
Chicken with zucchini tagliatelle and a delicate sauce recipe
For 2 persons
1-2 chicken breasts, skinless, de-boned, cut in very thin stripes
Salt and pepper to taste
Fresh thyme and marjoram (use them the last minute)
Olive oil, a Greek one for their quality and the aroma
4-6 zucchini, peeled until you meet the seeds. Keep the peels ‘cause these are tagliatelle!
2 knobs of butter, one for the zucchini the other for the sauce
200 gr heavy cream
2 tablespoons grated Parmesan cheese
A pinch of nutmeg
Milk for the garlic paste (enough to boil the garlics until tender)
Garlic paste, about one full teaspoon
Begin by making the garlic paste ‘cause it takes a little longer than the rest of the ingredients. You can make it ahead to save time. Just peel 7-10 garlic cloves, put them in a pot, cover with lots of milk and boil until tender. If NEEDED add more milk while boiling. Set aside.
Peel the zucchini until you meet the seeds. Keep the peels ‘cause these are out tagliatelle.
Rinse the chicken breasts under tab water. Cut them as thin as possible. Season with salt and pepper.Saut? for about 5 min MAX or until they turn slightly brown. The last minute, add the herbs and stir for about a minute. Set aside.
Season the zucchini tagliatelle with salt and pepper. Throw a knob of butter in a pan and saut? the zucchini peels for 2 min MAX. Set aside.
Mix the cream, the salt and the pepper, the other knob of butter, the one full teaspoon of garlic paste, the grated Parmesan and the nutmeg in a pot and stir in low temperature until everything is combined. A thick sauce is our goal.
Pour the divine sauce over the chicken fillets and serve with the buttered zucchini tagliatelle while everything is hot. Enjoy!
For more delicious recipes, visit http://www.donkeyandthecarrot.blogspot.com