3 boneless, skinless chicken breasts, cut in half lengthwise (800 g)
1/2 cup all-purpose flour (60 g)
2 cups heavy cream (480 ml)
1/2 cup red wine type xerez (120 ml)
1 minced garlic clove
1/2 teaspoon grated lemon zest
1/4 teaspoon ground alcaravia (kummers)
2 tablespoons butter
1 1/2 teaspoons sweet paprika
1 tablespoon salt or to taste
1/4 teaspoon black pepper
For the pasta
1/2 kg of pasta type talharim
1/2 cup butter (100 g)
1/2 teaspoon ground alcaravia
1/2 teaspoon plus 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly squeezed lemon juice (60 ml)
Fresh parsley to taste for sprinkling
3 boneless, skinless chicken breasts, cut in half lengthwise (800 g)
1/2 cup all-purpose flour (60 g)
2 cups heavy cream (480 ml)
1/2 cup red wine type xerez (120 ml)
1 minced garlic clove
1/2 teaspoon grated lemon zest
1/4 teaspoon ground alcaravia (kummers)
2 tablespoons butter
1 1/2 teaspoons sweet paprika
1 tablespoon salt or to taste
1/4 teaspoon black pepper
For the pasta
1/2 kg of pasta type talharim
1/2 cup butter (100 g)
1/2 teaspoon ground alcaravia
1/2 teaspoon plus 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly squeezed lemon juice (60 ml)
Fresh parsley to taste for sprinkling
Pat the chicken breasts dry
Place the flour on a plate and coat the chicken breasts with it
Shake off excess
Set aside
In a bowl, mix together the heavy cream, red wine, garlic, lemon zest, and alcaravia
Set aside
In a large non-stick skillet, melt the butter over medium heat
Add the chicken and cook until golden brown, turning occasionally
Sprinkle with paprika and add the cream mixture
Reduce heat and simmer, turning the chicken occasionally, until cooked through
Season with salt and black pepper
Cover the skillet and set aside
Prepare the pasta: in a large pot, bring 5 liters of water to a boil and add 1/2 teaspoon of salt
Add the pasta and cook for about 8 minutes or until al dente
While that's cooking, melt the butter over low heat
Add the alcaravia and mix
Drain the pasta and combine with the melted butter mixture
Mix well
Season with remaining salt and black pepper
Place the pasta in a large serving dish and top with the chicken (reserve the sauce in the skillet)
Add the lemon juice to the sauce in the skillet and mix well
Spoon the sauce over the chicken
Sprinkle with fresh parsley to taste and serve
932 calories per serving
