This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.
- 4 slices pancetta
- 4 chicken breasts
- Salt and pepper
- 2 tbsp olive oil
- 1 bottle dry white wine
- 1/2 c mustard
- 1 2/3 c half and half
- 1/2 c minced tarragon
- 8 oz tagliatelle pasta
Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.
In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.
Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.
Meanwhile cook the pasta according to package.
Remove chicken from sauce, remove toothpick and tent with foil.
Add pasta to the sauce, toss to coat and cover for 2 minutes.
Serve chicken with pasta.