Serves 2

Ingredients:
30g Unsalted butter
1 Shallot, chopped
300g Champignons de Paris (Parisian button mushrooms), cut in two and sliced
2 Chicken breasts, not too thinly sliced
250ml Double cream
2 Saint Marcellin cheeses (100g each), cut in slices
3-4 Tbs Fresh tarragon leaves chopped or entire
Salt to taste
Pepper to taste

Method:
1. Heat a frying pan, add the butter and chicken. Sizzle over high temperature while continuously stirring.
2. Add the mushrooms; continue sizzling and stirring until they are golden.
3. Add the shallots and cook until they are translucid.
4. Then, incorporate the cream and cheese. Stir and let simmer gently over low temperature for about 10 minutes.
5. At the very end, add the tarragon leaves, salt and pepper to taste.
6. Serve, sprinkled with more tarragon leaves.

Serve with pastas or white rice.

Remarks:
If you don’t have any fresh tarragon, then use the dried herb, but don’t sprinkle any on top of the dish. The herb should only be used inside the sauce. And, of course, don't forget that dried tarragon is a lot stronger than when it's fresh so use about 1 1/2 Tsp.
The dish is ready once the cheese sauce has thickened