Mix the Annato powder with the oil and marinate the chicken breasts in it. Sauté the breasts in clarified butter and cook in the oven at 130°C..
Cook the pasta in enough salted water until al dente.
Cut the porcini mushrooms into not too small pieces and sauté them together with the garlic in olive oil.
Pour in the cream and season.
Add the pasta to the sauce and mix well. Boil the barberries once together with the sugar and citric acid, then let cool.
Put the noodles on a warm plate, cut the chicken breast into tranches and put them on and add the brittle decoratively.