- 400grs chicken boneless and skinless mini fillets
- the juice of 1/2 lemon
- 1 garlic clove
- 1/3 glass white wine
- 400grs spaghetti (100% durum wheat)
- 3 spring onions sliced
- 1/3 glass milk
- 2 soup spoons of butter
- salt and black pepper to taste
- a little olive oil
- 1 heaped tea spoon of plain flour dissolve in water
While that is doing, put a large frying pan on the stove on high temp, add a couple of glugs of oil, and once hot add the chicken fillets (previously seasoned with garlic, the lemon juice, salt and pepper and left to marinade for 1/2 hour).
They'll immediately start to sizzle, and therefore require turning around fairly quickly to seal the meat (the reason why is important to seal is that the meat becomes this way more juicy and moist as if the outside is sealed the moisture and juices inside will escape at a much slower pace), once sealed cook well on both sides until it goes a golden colour (see photo) once that happens on both sides it is done remove them and let them rest only time enough to make the sauce.
For which you deglaze the pan, which means you pull out the stuck to the pan chicken stock by pouring the wine in and rubbing it around with a wooden spoon, which will make the wine go a brownish colour, at this stage add the butter and as soon as it all melts add the milk and the dissolved flour, this will thicken the butter cream, ready to pour over the edges of the pasta and chicken (see photo) finally you put the sliced spring onions over the edges of the pasta and chicken, this is not only a good garnish it also provides an excellent flavour and texture once mixed in with the sauce, pasta and meat while eating. bon apetit...