Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 stick tarragon (large )
• 2 pinches white pepper
• 0.5 ½ lemon (s), the juice from it
• 2 shallot (s)
• 200 g scampi
• 50 g butter
• 250 g crème fraîche
• 2 egg yolks
• 1 small Bottle / s sparkling wine, dry (piccolo, 0.2 l)
• 1 teaspoon salt
• 1 pinch (s) cayenne pepper
• 500 g ribbon pasta, reen

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Instructions

1. Rinse the chicken breast fillets lukewarm and pat dry. Rinse the tarragon, spin dry and cut the leaves into small pieces (put some of them aside for garnish).
2. Rub the chicken breast fillets with the pepper, sprinkle with the tarragon, drizzle with the lemon juice, cover and marinate for 10 minutes.
3. Peel and chop the shallots. Rinse the scampi, pat dry and - if necessary - remove the black intestinal cord. Remove the chicken breast fillets from the marinade and pat dry well - save the marinade.
4. Now cook the ribbon noodles al dente according to the instructions on the packet. Then pour off through a sieve.
5. In the meantime, cut the meat into 1 cm wide strips and fry them in hot butter in a large pan until light brown. Add the shallots and fry for about 1 minute. Add the scampi and fry for another minute, turning. Whisk the crème fraiche with the egg yolks, mix into the fricassee and let it heat up well - but don`t let it boil anymore. Pour in the sparkling wine and heat it too, do not let it boil either. Season the fricassee with the salt, the cayenne pepper and the saved marinade to taste.
6. Arrange the fricassee with the ribbon noodles on plates and serve garnished with a few tarragon leaves.