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
INSTRUCTIONS
• 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.
