- Chicken fillet - 4 pieces
- Bow - 1 piece
- Dry white mushrooms - 50 Grams
- Cream - 150 milliliters
- White dry wine - 50 milliliters
- Vegetable oil - 3 items. spoons
- Honey - 1 st. a spoon
- Butter - 1 Art. a spoon
- Flour - 1,5 st. spoons
- Chopped tarragon - 2 st. spoons
- Salt, black pepper - To taste
1. Wash white mushrooms and soak in hot water for half an hour. 2. Rinse chicken and dry it a little. Cut into pieces to a thickness of 2 cm in a frying pan to heat the vegetable oil. Fry it in pieces on both sides. Salt, pepper and reduce heat. Close the lid and put it out for 5 minutes. 3. Clean and rinse the onions. Cut into small cubes and fry in butter. From the water pull out the mushrooms and chop finely. Add to fried onions and fry the mushrooms for 5-6 minutes. Add flour and fry all together, stirring constantly. 4. Pour the mushroom infusion and wine into the pan with mushrooms. As soon as it boils, reduce the heat and cook for 5 minutes. Now add the cream and honey. Cook for 2 more minutes. 5. Put the chicken, tarragon and spices in the sauce. Cook on low heat for 5 minutes.
Servings: 8