Tagliatelle with Chicken and Cream

Tenderize the chicken by pounding it with a meat mallet to make it more tender and uniform for cooking. Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.

Melt the butter in a large frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown. Remove from pan and cover to keep warm.

In the same frying pan, add the remaining butter and increase the heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown. Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until garlic is flagrant.

Add white wine. Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone. Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. Stir in grated parmesan, taste and add more salt and pepper if needed.

Cut the chicken in slices of about one centimeter. Return chicken to sauce for 30 seconds. Add the cooked pasta to the sauce and stir until the sauce coats the pasta. Serve hot and garnish with chives and more parmesan as desired.