1. Heat 1 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown. 2. Lightly salt the chicken, remove from the heat and keep warm. 3. Add the cream to the same pan and bring it to a simmer. 4. Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce. 5. Meanwhile cook the capellini in boiling, salted water. 6. Drain the capellini and toss with 1 Tablespoon of butter. 7. Add some small cubes of foie gras pate to the pasta. 8. Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
