Fruity chicken strips with apricots in wine-tarragon cream sauce

Ingredients for 2 servings:

• 3 shallots
• 2 chicken breasts
• 1 can apricot(s), halved fruits, drained weight 240 g
• 150 ml white wine, semi-dry
• 250 ml cream, liquid
• 1 tbsp butter
• 1 tbsp oil
• 4 tsp tarragon, dried
• ½ onion(s)
• some salt and pepper, white and black
• 150 g tagliatelle pasta, weighed raw, add more or less as needed
• some oil for frying the meat
• some flour to dust the meat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

very elegant and fruity

Cook the pasta according to the package instructions, drain, and toss with a knob of butter if necessary to prevent it from sticking together. Keep warm (or heat briefly in a pan later). In the meantime: Finely dice the onion. Slice the shallots into thin rings. Shred the chicken breasts. Drain the apricot halves in a sieve and cut into wedges. Sauté the shallots and diced onion in the butter and oil over low heat until translucent. Deglaze with the white wine and cream, add the tarragon, and reduce the liquid by half. Season with salt and pepper. Season the shredded chicken with salt and pepper and lightly dust with flour – this will give the sauce a nice consistency later. Fry briefly in oil. Deglaze the pan juices with the reduced sauce. Add the meat and apricot wedges (except for a handful – these will be used for decoration) to the sauce and let them simmer for a short time (you don’t want the apricots to fall apart). Season again with salt and pepper, if desired. Serve the shredded meat on top of the pasta and garnish with the remaining apricot slices.