How to make it

  • Heat olive oil in wok-like pan. Can use olive oil and butter together, if you like, for an even richer flavor.
  • Toss in shallot rings. Brown for 2 minutes.
  • Add chicken and dust with coarse pepper. Brown, then lower heat and cook, uncovered, until almost done. Time depends how large you made the chunks.
  • Add tarragon, lemon juice, salt and capers. Cook until the chicken is done.
  • Lower the heat to minimum, add the cream, stir and cook for 1 minute. Serve piping hot over pasta, potatoes, or rice. Delicious over wholewheat pastas.

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