- 600 GRAM CHICKEN FILLET
- 2 GREEN ONIONS, chopped
- 3 TBSP OLIVE OIL
- 50 GRAM RASPBERRIES
- 4 TBSP
RASPBERRY SAUCE
- JUICE FROM 1 LEMON
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- 500 GRAM
FRESH PASTA
- 200 GRAM SMOKED SALMON, cut
- 150 GRAM MUSHROOMS, sliced
- 4 GREEN ONIONS, cut
- 2 CLOVES GARLIC, mashed
- 1/2 CUP
CREAM
- 1 /2 CUP RED WINE
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Fry the onions for 3
minutes; add the chicken fillets and fry 8 minutes on each side. Take them
out of the pan and keep them warm. Add the raspberry sauce, the raspberries
and the lemon juice, boil for a few minutes on high heat, pour over the
chicken.
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Fry the onions and the
garlic for 5 minutes; add the mushrooms and fry 5 minutes more. Add the
cream and wine and simmer for 10 minutes. Add the salmon. In the mean time, cook the pasta
in a large pan for a few minutes. Drain the pasta, put in a bowl with the
sauce on top.
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