Tarragon Cream Sauce
|White wine||3 Fluid Ounce (75 Milliliter)|
|Chicken stock||4 Fluid Ounce (120 Milliliter)|
|Creme fraiche||7 Fluid Ounce (200 Milliliter)|
|Tarragon||2 Tablespoon, chopped|
Peel and finely chop the shallot.
Put in a small pan with the wine and stock and boil hard until reduced by half.
Whisk in the creme fraiche and tarragon until the sauce is smooth and creamy.
Heat gently, stirring all the time.
Season with a little salt and a grinding of pepper.
Serve with the chicken.