Cut the chicken into strips and finely chop the onions. Wash and finely chop the chives. Heat oil in frying pan and fry onions and chicken until browned. When the chicken is well coloured, season with salt and pepper, lower heat and cook for 20 minutes turning - occasionally. Cut into a large piece and ensure it is cooked through, with no pink showing. Remove chicken from pan and keep warm.
Add the white wine to the pan and scrape the bottom with a spatula to take off juices. Bring to the boil and reduce by half. Add the crème fraiche, the ground almonds, corriander seeds, pine nuts and chopped chives.
Season with salt and pepper to taste. Return chicken to the pan and cook for a further 2- 3 minutes. Serve with fresh tagliatelli and a dry white wine. Garnish with chives.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.