Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 sprig tarragon
• 2 pinches white pepper
• 1 lemon (s), juice
• 1 shallot (s)
• 150 g crabs
• 50 g butter
• 250 g crème fraîche
• 250 ml white wine
• 1 pinch salt
• Cayenne pepper
• 100 ml whipped cream

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Instructions

1. Wash and pat dry the chicken breast fillets. Wash the tarragon, spin dry, and chop finely. Rub the chicken with white pepper, sprinkle with tarragon, and drizzle with lemon juice. Refrigerate for at least 10 minutes.
2. Peel the shallot and cut into fine rings. Rinse and pat dry the crabs. Remove the chicken from the refrigerator, pat dry, and cut into 1 cm wide strips. Reserve the marinade.
3. Heat the butter in a large pan over medium-high heat. Once hot, fry the chicken strips until light brown on all sides for 3-4 minutes. Add the shallot rings and fry for 1 minute. Add the crabs and fry for 1 minute.
4. Pour in the crème fraîche and white wine, stirring to combine. Reduce heat to medium and simmer for 2-3 minutes until the chicken reaches 74 °C (165 °F) internally. Season to taste with salt and cayenne pepper, stir in the reserved marinade, and stir in the whipped cream if desired.