– Method –

• Put a non-stick pan at high heat to burn.
• Chop the onion and add it to the pan together with 1 tbsp. butter and 1 tbsp. olive oil.
• Chop the garlic and add it to the pan.
• Leave until the onion is softened.
• Cut the mushrooms into thin slices and add them to the pan together with the tarragon.
• Wait until the mushrooms get a nice color, about 3-4 minutes.
• Then put the white wine and wait for the alcohol to evaporate completely.
• At the same time prepare the chicken. Put gloves and cut into 2 cm pieces.
• When mushrooms are ready, remove them from the pan and leave them aside.
• Pour into the same pan 1 tbsp. butter, 1 tbsp. olive oil and the chicken pieces.
• Once the chicken gets a nice colour (1-2 minutes) , turn off the heat, add the brandy to the pan and let the alcohol evaporate (if we are more experienced, we can set brandy on fire.)
• Add to the pan the mushrooms, the water, the heavy cream and the cube and stir smoothly.
• Leave it for 5 minutes until the sauce is congealed.
• Serve with basmati rice and herbs of your choice