Butterflied chicken cooks quicker but retains plenty flavour and the buttery hazelnut pasta compliments this perfectly.
Nisha Katona
Nisha Katona is the CEO, executive chef and development chef of Mowgli Street Food restaurants and founder of the Mowgli Trust charity.
1HR
Total time
Ingredients
Servings
4
For the chicken
4
M&S Oakham Gold chicken breast fillets, butterflied
4 tsp
Dijon mustard
30 g
M&S Remarksable Value unsalted British butter
3 tbsp
olive oil
2
shallots, finely diced
30 g
M&S Remarksable Value plain flour
3 cloves
M&S Remarksable Value garlic, grated
300 ml
white wine
250 ml
chicken stock
2 sprigs
thyme
100 ml
double cream
30 g
wholegrain mustard
1 sprig
tarragon
For the pasta
1 knob
M&S Collection Farmhouse British butter
1 handful
hazelnuts, crushed
300 g
tagliatelle
For the salad
90 ml
olive oil
15 ml
M&S apple cider vinegar
1 tbsp
M&S pure honey
4
M&S yellow flesh peach
ripe
40 g
toasted pine nut kernels
1 handful
rocket
1 handful
radish, halved
75 g
goat’s cheese, crumbled
3 sprigs
flat leaf parsley
