Chicken breasts

Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes.

INGREDIENTS:

    * 4 boneless, skinless chicken breasts , cut into strips
    * 4 Tablespoons of butter
    * 1-1/4 cups + 1 Tablespoon of cream
    * 1 Tablespoon foie gras (for the sauce) + extra to toss with the capellini, depending on your taste (and budget!)
    * 1/4 lb. capellini

PREPARATION:

1. Heat 3 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown.

2. Lightly salt the chicken, remove from the heat and keep hot.

3.Add the cream to the same pan and bring it to a boil.

4. Rub a tablespoon of foie gras together with a tablespoon of the cream and blend it into the sauce.

5. Meanwhile cook the capellini in boiling, salted water.

6. Drain the capellini and toss with 1 Tablespoon of butter.

7. Add some small cubes of foie gras to the pasta.

To Serve:

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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