This is a super delicious dish. It's a chicken dish in a rich, creamy sauce that's popular throughout Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions in Germany typically include sliced mushrooms (such as this recipe), while other regions would never consider adding them. The dish is often served over hot buttered noodles with a side of Dampfkartoffeln (boiled potatoes). One bite, and most people consider this recipe their newest favorite dish.
Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
This is traditionally served over hot, buttered egg noodles with a side dish of Dampfkartoffeln (boiled potatoes).