Rahmige Hühnerbrüstchen auf Paglia e Fieno

Creamy Chicken Breasts on thin Noodles

Pane-Bistecca

A little feast, Creamy Chicken Breasts on thin Noodles, this is just right for a Sunday. The breasts are easy to cook, do not need much work and the sauce with it very creamy, enhanced with cream cheese. Of course, you can serve mashed potatoes with it, but I think fresh pasta fits best.

A delicate dish!

Prep time

10 min

Marinating time

30 min

Cooking time

50 min

Portions

Total time

1 h 30 min

Ingredients

4 large Chicken Breasts, with skin, cut in half

Marinade

1 tbsp chopped Garlic
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Rosemary
1/4 tsp Chili
1 tsp Italian Herbs
2 tbsp Flour

Sauce

20 g Butter
1 Onion, finely chopped
300 ml White Wine
150 ml Cream
100 g Cream Cheese
Paprika
Rosemary
Pepper
10 chopped Basil leaves
100 g Pine Nuts
300 g Paglia e Fieno (very fine noodles)

Instructions

Step 1

Sprinkle the chicken breasts with the martinade and let marinate for 30 minutes.

Step 2

Melt the butter in a shallow pan and fry the chopped onion until translucent, then add the marinated chicken breasts and fry until brown all over. Pour the white wine and let the breasts simmer for about 30 minutes on low heat.

Step 3

Add cream cheese, cream and chopped basil leaves. Season well and simmer until the cheese is melted. Toast the pine nuts in a shallow pan without fat.