Summary

Ingredients

• 800 g chicken breast
• 2 shallot (s)
• 0.5 ½ bunch tarragon, possibly parsley
• 2 tablespoon clarified butter
• 100 ml white wine, drier
• 100 g crème fraîche
• 100 g cream
• 1 pinch mustard

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Instructions

1. Cut the chicken fillets into fine strips, finely chop the shallot, chop up the tarragon leaves, not too fine. Heat the clarified butter in a saucepan and fry the meat vigorously. Fry the shallot and tarragon briefly. Add the cream, the wine and the crème fraîche. Season to taste with the mustard and salt and pepper.
2. This goes well with rice or white bread.