French Tarragon Chicken

For the French tarragon chicken, fry the chicken fillets for about 5 minutes in butter and oil in a large pan with a lid until golden brown. Then remove from the pan and season with salt and pepper. Sauté the carrots and shallots in the pan. Deglaze with about 1/4l water and return the chicken fillets to the pan. Chop the thyme, parsley and a few sprigs of tarragon and add to the chicken. Cover and simmer the chicken for about 30 minutes. Chop the remaining tarragon. Remove the chicken from the pan and add the tarragon and 3 tablespoons of creme fraiche to the remaining sauce, heat briefly but do not boil. Then pour over the French tarragon chicken and serve.

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