Recipe: Pasta with Chicken Mushroom Cream Sauce, Chicken with Tarragon Cream Sauce

Pasta with Chicken Mushroom Cream Sauce

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 cup onion, diced
12 shiitake mushrooms
1 cup heavy cream
salt to taste
1 tablespoon coarsely ground black pepper

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2 Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and
season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.



Chicken with Tarragon Cream Sauce
by James Martin from Housecall

4 breast of chicken
1 tbsp runny honey
vegetable oil
salt and black pepper
For the sauce:
2 1/2 oz medium dry white wine
5 oz chicken stock
2 sprigs tarragon
5 oz double cream
2 tbsp chopped tarragon

1. Preheat the oven to 400 degrees.

2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.

3. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep them warm while you make the sauce.

4. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.

5. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.

6. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.

7. Adjust the seasoning and serve spooned over the chicken.