Chicken With Porcini Mushrooms

• 1 ounce dried porcini mushrooms
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 2 boneless skinless chicken breasts
• 23 cup white wine
• 7 tablespoons whipping cream
• 2 tablespoons fresh tarragon, chopped
• 5 12 ounces tagliatelle pasta noodles
• 4 ounces asparagus, to serve (optional)
• salt and pepper

1. Pour over enough boiling water to cover the mushrooms.
2. Leave to soak for 30 mins, then drain.
3. Heat the oil in a pan and cook the onion and garlic until soft.
4. Add the chicken and cook for 10 mins, turning occasionally.
5. Add the wine and mushrooms and cook for 5 mins or until the wine has evaporated.
6. Add the cream and cook for 5-10 mins or until the sauce has thickened and the chicken is cooked through.
7. Add the tarragon and season to taste.
8. Cook the tagliatelle according to packet instructions and drain.
9. Cook the asparagus in a pan of simmering water until tender, then drain.
10. Arrange the tagliatelle in the centre of each plate.
11. Scatter with the asparagus, spoon over the chicken and mushrooms, and serve immediately.

porcini mushrooms, olive oil, onion, garlic, chicken breasts, white wine, whipping cream, fresh tarragon, pasta noodles, salt

Taken from www.food.com/recipe/chicken-with-porcini-mushrooms-414247 (may not work)