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This recipe was uploaded by Allora Andiamo
2. Fry over a medium heat till golden and cooked through. Remove from the pan and keep them warm while you make the sauce.
3. Add the finely chopped onion and garlic to the pan and cook over a low heat till soft and lightly browned.
4. Pour the wine into the pan, add the fresh or dried tarragon and season with a little salt and black pepper.Reduce over a high heat till you're left with about 5-6 tbsps of wine.
5. Add some salt and black pepper to season then stir the cream/creme fraiche into the sauce. Cook gently for a couple of mintues, stirring it gently, then serve.