Chicken Breasts in a Creamy Foie Gras Pate Sauce

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown.
  • Lightly salt the chicken, remove from the heat and keep warm.
  • Add the cream to the same pan and bring it to a simmer.
  • Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce.
  • Meanwhile cook the capellini in boiling, salted water.
  • Drain the capellini and toss with 1 Tablespoon of butter.
  • Add some small cubes of foie gras pate to the pasta.
  • Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve.
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