1. In a saucepan, bring the cream and grated ginger to a boil. Remove immediately from heat and let infuse for 30 minutes. Peel and chop the shallots. Clean and slice the mushrooms.

2. Season the chicken breasts with salt and pepper. In a large saucepan, melt 20 g (0.7 oz) of butter and brown the chicken on the skin side (about 10 minutes). Set aside on 2 warm plates.

3. In the saucepan, add 20 g (0.7 oz) of butter and cook the shallots and mushrooms for 10 minutes, stirring occasionally.

4. In boiling salted water, cook the tagliatelles until al dente.

5. Return the chicken breasts to the saucepan with the mushrooms. Add the white wine and let evaporate over high heat for 2 minutes.

6. Strain the ginger cream and add it to the saucepan. Season with salt and pepper. Simmer for 15 minutes. Serve with the tagliatelles.