Mansion House at Tatton Park

Betty has been mixing with the great and the good in the Mansion House at Tatton Park with George, as guests of Country Living magazine.

Dressed in our best bib and tucker, we dined on Italian chicken, hams and cheeses from all regions.  Quite a lot of food and wine was consumed whilst regaling the difficult economic times we are all suffering, and then a lot of retail therapy indulged in afterwards in the R.H.S. Flower show.  It seems we are all holding our own, and bravely ‘getting through it’!

Here is a version of the delicious Italian chicken consumed in copious amounts by George!

To feed four people, cut up about three chicken breasts and sauté in some butter with some crushed garlic.  In a separate saucepan gently melt 4 tbspns butter and then add the cream, when this has been absorbed, add the grated Parmesan, ground black pepper and a dash of nutmeg and a tiny tsp.sugar. simmer to thicken but take care not to burn.   Add the chopped chicken breasts and allow to amalgamate.  Serve over cooked Pasta – delicious. 

•    3 skinless chicken breasts
•    2 tsp crushed garlic (optional for sautéing chicken)
•    4 Tbs butter
•    1 cup heavy cream
•    1 cup grated Parmesan (Parmigiano Reggiano)
•    8 oz Fettucine Pasta (or enough to feed 4 people)
•    salt to your taste
•    a little ground black pepper to bring out the taste
•    a little sugar to taste
•    dash of nutmeg