Watercress chicken in foil

for 4 PERSONS INGREDIENTS 2 bunches of watercress, 40 g butter, 1 garlic clove, 1/2 teaspoon of cornstarch, 5 tablespoons Creme Fraiche, 15 cl of dry white wine, chicken Escalopes from 4 200 g each, 3 tablespoons of olive oil, 400 g fusilli pasta type, salt, pepper.

Rinse and coarsely chop the watercress; keep by 1/3.

In a saucepan, stewed watercress, for 10 minutes, soft focus, in hot butter, until you obtain a smooth cream.

Add the watercress puree, wine, garlic, salt, pepper and clove of crushed garlic and corn starch diluted in 3 tablespoons Creme Fraiche.

Preheat oven to 180° Take Brown, 5 minutes per side, chicken scaloppine in hot oil, add salt and pepatele.

Roll out 4 sheets of aluminum foil on work surface, place on each a chicken and sprinkle steak with watercress cream.

Close the leaves and cook for 10 minutes in hot oven.

Chop the watercress taking aside and, in the meantime, Cook the pasta; drain and pour into a bowl, add the chopped watercress and the rest of the creme fraiche, salt and pepper.

Mix thoroughly.

Remove wrappers from oven and let stand for a few minutes.

Open them, pour the contents into the individual dishes, accompanied with the fusilli to watercress and serve immediately.