Summary

Ingredients

• 3 shallot (s)
• 2 chicken breasts
• 1 can apricot (s), half fruit, drained weight 240 g
• 150 ml white wine, medium dry
• 250 ml cream, liquid
• 1 tablespoon butter
• 1 tablespoon oil
• 4 teaspoons tarragon, dried
• 0.5 ½ onion (s)
• some salt and pepper, white and black
• 150 g ribbon noodles, weihed raw, take more or less as required
• some oil to sear the meat
• some flour to dust the meat

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet, drain it and mix it with a dollop of butter to prevent it from sticking together - keep it warm (or briefly heat it in the pan later).
2. In the meantime:
3. Cut the onion into fine cubes. Cut the shallots into fine rings. Chop the chicken breasts. Drain the apricot halves in a colander and cut into wedges.
4. Steam the shallots and onion cubes in the butter and oil over a mild heat until translucent.
5. Deglaze with the white wine and cream, add tarragon and reduce the liquid by half.
6. Season to taste with salt and pepper.
7. Salt and pepper the sliced chicken and sprinkle lightly with flour - this will give the sauce a nice smoothness later. Fry briefly in oil.
8. Deglaze the roast with the reduced sauce.
9. Put the meat and apricot wedges (except for a handful - this is needed for the decoration) in the sauce and let it steep for a moment (apricots should not disintegrate).
10. If necessary, season again with salt and pepper.
11. Arrange the sliced meat on the pasta and decorate with the remaining apricot wedges.