My cookbook

Приготовила сегодня на обед - восторг! Нам обоим понравилось очень! Сервировала с булгуром и правильно сделала, с пюре или макаронами было бы слишком жирно.

Ingredients:

1 lb. of pork loin or skinless, boneless chicken
1 T. clarified butter (traditional) or cooking oil
2 shallots, minced
3/4 c. dry white wine
1 c. cream (light cream or whipping cream)
2 tsp. dried tarragon or 2 T. fresh, chopped
Salt, to taste
Ground pepper, to taste

Preparation:

Cut the pork or chicken into thin, 2 to 3 inch strips. Melt the butter in a frying pan and brown the strips in it. Add the minced shallots when the meat is cooked part-way.

When meat is no longer pink, add the wine and cook to reduce by 1/3. Add tarragon. Add the cream and cook until sauce is further reduced by 1/3. Taste the sauce and season with salt and pepper.

http://germanfood.about.com/od/meatbasedrecipesandmenu/r/estragongeschn.htm