Summary

Ingredients

• 2 chicken breasts, with skin, bone loosened
• 2 shallot (s)
• 2 tablespoons oil
• 1 tablespoon butter
• 400 ml poultry stock
• 2 teaspoons mustard (Dijon)
• 4 tablespoon crème fraîche
• 0.5 ½ pot tarragon
• salt and pepper
• possibly cream
• Flour

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Instructions

1. Wash the chicken breast fillets, pat dry, season with salt and pepper. Heat the oil in a pan, fry the meat for 6-8 minutes on each side (skin side first), remove and keep warm.
2. Heat the butter in the frying fat and sauté the shallots in it. Dust with flour and sweat until golden. Pour in the stock, stirring constantly. Bring the sauce to the boil and simmer for 5 minutes.
3. Wash the tarragon, pluck the leaves and finely chop. Then stir into the sauce with mustard and creme fraiche. Season to taste with salt and pepper. If you like it creamier, you can also add cream.
4. We like to eat Romanesco and rice with it. A piece of baguette shouldn`t be missing either.