Chicken Mushroom Pan with Ribbon Noodles

For the chicken mushroom pan with ribbon noodles, salt the chicken fillet cut into slices and fry lightly in the hot fat. Remove from the pan.

In the remaining fat, sauté the sliced mushrooms and add the parsley. Pour in the whipped cream and sherry and let it boil down until the sauce is no longer completely liquid.

Add the chicken slices and let them warm up again.

In the meantime, add the cooked tagliatelle and season with salt and white pepper to taste. Serve the chicken mushroom pan with tagliatelle.

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