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Heat butter and oil, fry the chicken fillets and season
with salt and pepper all around, then keep warm.
Sauté onion and garlic in the roasting residue. Add water and bouillon
cubes and simmer 10 minutes. Stir in cream, milk, green onions, Parmesan
cheese and boil down.
Cook pasta al dente, drain and place in a bowl.
Cut chicken breasts diagonally into strips and place on the top. Garnish
with parsley and drizzle with sauce. |
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