1. Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide. 2. Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3. 3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper. 4. Serve over noodles or with Dampfkartoffeln (boiled potatoes). ---------------------------------------------------------------------------
Nutrition
Ingredients
