Summary

Ingredients

• 300 g mushrooms, fresh, e.., chanterelles, boletus, kin oyster mushrooms and / or mushrooms
• 1 shallot (s)
• 350 g chicken fillet (s)
• 2 stems tarragon
• 3 tablespoon vegetable oil or clarified butter
• salt and pepper
• 150 ml white wine, dry, alternatively replace with chicken or vegetable broth
• 150 ml cream

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Instructions

1. Cut the cleaned mushrooms into pieces about two centimeters in size, finely chop the shallot, cut the fillet into half to one centimeter thick pieces and finely chop the tarragon leaves.
2. Put the vegetable oil or clarified butter in a saucepan or deep frying pan, heat and sauté the mushrooms while stirring occasionally. Add the chopped shallot, season with pepper and salt and then - stirring every now and then - cook everything for 12-15 minutes. Then take the mushrooms out of the pan.
3. Heat some oil or clarified butter in the pot or pan and fry the cut fillet in it at a high temperature. Now season the meat with salt and pepper and deglaze with the wine. Let the liquid boil down for approx. 10-15 minutes until the meat is cooked through. If it threatens to set in, pour some more water into it. Then stir and add the cream. Let it boil down briefly while stirring.
4. Then add the mushrooms again, spread the cut tarragon leaves over them, season again with pepper and salt, stir everything and then serve.
5. Rice or polenta seasoned with parmesan cheese go very well as a side dish.