Sliced meat in Tarragon Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, wide
- 400 g chicken breasts or pork tenderloin
- 0.2 liters white wine
- 0.25 liter ¼ cream
- 1 tablespoon tarragon
- 1 shallot (s), diced
- 2 cloves garlic)
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Cook wide pasta according to the instructions on the packet.
- Cut the meat into fine strips, fry the shallot, garlic and meat quickly over high heat, deglaze with the white wine, then season with salt and pepper, as soon as the wine has almost evaporated, pour on the cream. Let it boil down a little, add the tarragon and let it steep for a moment. Finished!
- One of my fastest recipes. For a change, you can also serve fresh mushrooms from the pan.
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