Chicken in tarragon wine sauce

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 400 g pasta
• 200 ml white wine
• 2 shallots
• 2 tbsp flour
• 400 ml chicken broth
• 200 ml cream
• 1 jar mushrooms, 400 ml
• 1 tbsp lemon juice
• 100 g mascarpone or crème fraîche
• 2 tsp, heaped tarragon
• salt and pepper
• 50 g Parmesan, freshly grated
• 1 large piece(s) of butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the chicken breast. Cook the pasta until al dente. Sauté the onions in butter in a large pan. Add the flour, taking care not to brown it, deglaze with the wine, and reduce slightly. Add the stock and reduce everything for another 10 minutes. Stir in the cream and mascarpone, add the lemon juice, and season the sauce with salt, pepper, and tarragon. I always use plenty of tarragon. Add the mushrooms to the sauce and heat through. Drain the pasta and add it to the sauce, mix well, and keep everything warm over low heat. Season the meat to taste and cook it separately, then add it to the sauce. Divide the dish among plates and sprinkle with Parmesan cheese to serve. I had some grapes left over, so I added them; they were a hit.