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READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into tiny slices approximately 1 inch square.
  2. Soften the mushrooms gently in the butter until they are limp.
  3. Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil.
  4. Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes.
  5. Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat.
  6. Serve at once on a heated plate with the snippets of fried bread placed round the edge of the plate.

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