Abenheim Klausenberg Pinot Blanc trocken -Lagenwein-

Ingredients

• 500 gChicken breast fillets
• 400 gTagliatelle
• 200 mlHeavy cream
• 150 mlDry white wine
• 100 mlChicken stock
• 2 piecesShallots
• 2 tbspButter
• 1 pieceGarlic clove
• 3 sprigsFresh thyme
• 1 tspLemon juice
• 1 pinchSalt
• 1 pinchPepper

Preparation

1. 1Cook the tagliatelle in plenty of boiling salted water until al dente, following the package instructions.
2. 2Rinse the chicken breast fillets under running water, pat dry, and cut into approximately 2 cm cubes.
3. 3Peel the shallots and garlic and dice them very finely.
4. 4Heat the butter in a large pan and brown the chicken cubes on all sides, then remove from the pan and keep warm.
5. 5Sauté the shallots and garlic in the remaining fat until translucent.
6. 6Deglaze the pan with white wine and reduce the liquid by half over high heat.
7. 7Stir in the chicken stock and cream, add the thyme sprigs, and let the sauce simmer over medium heat for about 10 minutes until creamy.
8. 8Remove the thyme sprigs, return the meat to the sauce, and let it warm through for 2-3 minutes over low heat.
9. 9Season the sauce to taste with salt, pepper, and a splash of lemon juice.
10. 10Toss the drained tagliatelle with the sauce and serve on pre-warmed plates.