In high school, I majored in arts.
This has to do with today’s recipe in so far as I got it, many years later, from a classmate and dear friend who in fact turned into an opera singer (the thing everybody had always predicted I would do), while I embarked on the career (well, if you can call it that) aux lettres that everybody had always predicted he would have.
Many people, among them our somewhat naive choir director, also believed that we were a couple, even though I always ogled the second sopranos (closest thing to a mezzo we had in school choir!) and he checked out the bass line. Something else we had in common other than the love for music and being gay has always been cooking.
This is a quick – it only takes 10 minutes – dinner favorite to load up on carbs after a strenuous performance or after a long day of sifting through archive material, but really, it tastes just as well without having sung an opera beforehand.
Cognac Chicken au Prince (feeds 2)
- 200g chicken or turkey breast
- 15-20 small cherry tomatoes
- 1-2 tbsp. mustard
- salt & pepper, freshly ground
- 5cl cognac
- 100ml heavy cream
- 200g egg-based tagliatelle or parpadelle
- 1/2 tbsp. olive oil
- Cut the meat into small pieces (thumb size) and season it with salt and pepper.
- Coat the meat with the mustard and set aside.
- Meanwhile, boil up water (add 1/2 tsp salt and 2 tsp. olive oil) for the pasta.
- In a wide pan, heat up the olive oil on high heat
- Add the meat to the pan, seal from all sides.
- Add the cognac and reduce the heat, let simmer for a minute.
- Add the heavy cream and continue to let the sauce simmer towards a thick and creamy consistency (cheat with sauce starch if you have to).
- Wash and halve the cherry tomatoes and add them to the sauce just before you drain the pasta.
- Drain the pasta and add it to the pan, stir well and serve immediately.