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1
Season the flour liberally with salt and pepper and put it into a plastic bag.
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2
Add the chicken breasts to the bag and shake thoroughly to cover the chicken.
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3
Fry the chicken in 1 tablespoon oil over medium heat until browned on each side, about three to four minutes a side.
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4
You might need to add another tablespoon of oil halfway through.
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5
Remove to a separate plate.
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6
Chop the onion and add it to the hot pan with the third tablespoon of oil.
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7
Allow to soften before adding 200ml of the white wine, reserving 50ml for later.
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8
Simmer for a few minutes before adding chicken stock and herbs.
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9
I sprinkled in a few dashes each of thyme, oregano, rosemary, basil and parsley.
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10
Once the sauce begins to bubble, return the chicken to the pan and turn the heat up to a medium flame.
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11
Simmer for fifteen to twenty minutes, turning the chicken occasionally.
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12
In the meantime, peel the garlic cloves and boil them in water until they are easily punctured with a fork, about ten minutes.
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13
Remove to the plate that held the chicken earlier.
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14
Cut the bottom off the enoki mushrooms, if necessary, and wash the mushrooms to get rid of any dirt.
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15
Add one tablespoon of oil to the pan that held the garlic cloves and, once oil is hot, add the mushrooms.
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16
Fry for a few minutes, stirring, until softened and slightly brown.
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17
Remove to a plate.
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18
Wipe out the pan and use it boil your pasta.
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19
I had five minute quick-cook pasta, but if you dont, this is when timings could get tricky.
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20
If the pasta will need more time, turn the temperature down or off under the chicken temporarily.
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21
Five minutes before the pasta is done, add the mushrooms and cream to the chicken and sauce and stir until everything is heated through.
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22
Season again and taste.
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23
You might want to add a splash of lemon juice for brightness.
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24
Once the pasta is cooked, stir it in with the sauce.
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25
In the smaller pan, melt the tablespoon of butter and add the garlic cloves.
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26
Fry until lightly browned on each side.
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27
Serve the pasta with the chicken on top and a few scattered garlic cloves.
