Roasted chicken breast.

4 chicken breasts à 200 g
4 garlic cloves
Olive oil for frying
200 g mixed mushrooms, e.g. morels, shiitake, boletus
500 g young spinach leaves
1 tablespoon butter
400 g tagliatelle
4 dl chicken stock
2 tablespoons sweet soy sauce
2 tablespoons heavy cream

For the sauce, reduce chicken stock and soy sauce by half. Add the heavy cream. Bring to the boil. Season to taste with salt and pepper. Keep warm.
Preheat oven to 180 °C. Pat the chicken dry with kitchen paper. Season with salt and pepper. Sauté with unpeeled garlic cloves in olive oil on both sides in an ovenproof skillet. Place pan on rack in center of oven. Fry the chicken for 10-15 minutes. Lift out the poultry and garlic and let rest on a plate in the turned-off oven with the door open for 5 minutes. Do not wash the frying pan, it will be used again later.
Clean mushrooms. Steam spinach in butter over medium heat until it collapses. Fry the mushrooms in the drippings of the chicken breasts for 2-3 minutes. Season both with salt and pepper. Cook tagliatelle in plenty of salted water until al dente. Pouring. Turn up dripping wet with the help of a meat fork and place on preheated plates. Arrange spinach next to it. Place chicken breasts on top of spinach. Put mushrooms on top. Garnish tagliatelle with garlic. Whip up the sauce with a hand blender and pour over the top.

Our wine recommendation.