Chicken Au Wolf
Ingredients ~~~~~~~~~ chicken breast white wine (any, but chardonnay or chianti work well), brown mushrooms butter
cream
veggie stock pasta
All seasonings are to taste:
Dice chicken and mushrooms into large or small chunks, finely chop mushrooms and shallots/onions. Divide shallots/onions into three.
Start the water for the pasta.
Sautee mushrooms and a liitle garlic/chilli in the butter on low heat for a few minutes; add half of the shallots part way through.
Brown chicken and some garlic in butter.
Once chicken is almost done, add white wine (volume up to you - as a famous chef once said 'wine is a very important part of cooking... sometimes I EVEN ADD IT TO THE FOOd') boil off most of the wine, add most of the rest of your shallots and chilli/black pepper and a lot of tarragon.
Begin cooking the pasta.
When the wine is almost all evaporated, add the cooked mushrooms and a little veggie stock. Reduce and add single cream, more tarragon and the rest of the shallots/garlic.
Cook until thickened.
Serve on a bed of pasta.