| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Portion Tagliatelle Pasta |
| 1 |
|
Whole Chicken Breast; (skinned and bone |
|
|
; free) |
| 150 |
ml |
Dry Sherry; (Tio Pepe) |
| 1 |
|
Clove Garlic; (chopped) |
| 2 |
|
Shallots; (chopped) |
| 150 |
ml |
Chicken Stock |
| 1 |
|
Egg Yolk |
| 1 |
|
Lemon |
|
|
Rosemary |
|
|
Chervil |
|
|
Parsley |
|
|
Chives |
|
|
Selection of Baby Vegetables; (pre cooked in 1/2 |
|
|
; pint of stock) |
INSTRUCTIONS
1. Gently fry the shallots and garlic until translucent in a large
saucepan.
2. Add the sherry and bring to the boil. Reduce for 1 minute and add 1/2
pint of the chicken stock. Add the chicken breast and cook gently for 10 -
15 minutes.
3. Meanwhile, cook the pasta in boiling salted water and season with salt,
pepper and lemon juice. Warm up the baby vegetables - which have been pre
cooked in 1/2 pint of chicken stock - strain and season.
4. Put the pasta in the centre of a deep dish and scatter the vegetables
around.
5. In a stainless steel bowl, whisk the egg yolk with a drop of boiling
water, over a bain marie until thick and creamy. Fold this into the chicken
cooking juices and season. Add the chopped herbs.
6. Place the chicken breast on top of the pasta and pour over the sauce.
7. Serve.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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