Use a meat mallet to flatten skinless boneless chicken thighs between two sheets of clingfilm, to make nice thin escalopes. Dip in beaten egg and then into a mixture
of equal quantities of panko breadcrumbs and grated parmesan cheese, seasoned with a few grinds of black pepper. Set aside in the refrigerator for an hour or so
to chill and firm up the coating. When ready to cook, sauté sliced mushrooms in a knob of butter until turning golden brown, then add a crushed clove of garlic and
a couple of grinds of black pepper, stir for a few minutes until fragrant, then tip in half a glass of dry sherry. Simmer until nearly all the liquid has evaporated,
then add a glass of chicken stock and simmer while you cook the chicken and pasta. Boil the tagliatelle in salted water until al dente, probably about 8 minutes,
but check on the packet. Heat a Tbs olive oil and a Tbs butter in a frying pan and cook the chicken escalopes for about 5 minutes on each side, until crisp and golden.
Meanwhile, add 2-3 Tbs double cream and 2-3 Tbs grated parmesan to the mushrooms, stirring together. Drain the pasta and add this to the mushrooms, together with
a Tbs of chopped mixed herbs – I used thyme leaves, chives and oregano. Mix the pasta well with the creamy herbed mushrooms and serve with the chicken escalopes.