1 handfull fresh parsley (chopped, plus extra to sprinkle )
5 tbsp white wine
3 tsps porcini mushroom powder
200 ml half fat french crème fraîche
salt and pepper
fresh parmesan (optional, grated )
Place the chicken on top of a sheet of baking paper and sprinkle the rosemary, squeeze the lemon juice and season with salt and pepper. Cover with more baking paper and bash with a rolling pin until flattened out.
Cook the chicken on a griddle pan for about 10-15 minutes (or until cooked through) and leave to rest. Then slice into thin pieces.
Bring a large sauce pan of boiling water to the boil and cook your pasta according to the packet instructions.
Heat the oil in a frying pan on a medium heat, add all the mushrooms and fry until they go golden brown. Add the garlic and cook for 1 minute.
Stir in the parsley, wine, mushroom powder and crème fraîche and season to perfection. Heat through for 2 minutes.
Drain the pasta and add to the mushroom mixture. Add the chicken, stir until everything is coated in the sauce. Sprinkle with fresh parsley and grated parmesan. Enjoy!