CHICKEN WITH MUSTARD, BUTTON MUSHROOMS AND TARRAGON

Sauté the sliced shallots in olive oil in a sauté pan for 3 minutes without burning.
Add the sliced mushrooms. Cook for 2 minutes.
Add the chicken stock. Cook for another 10 minutes.
Fry the skinless chicken breasts in a frying pan until golden brown.
Add them to the mushrooms and cook for 10 minutes.
Remove the chicken, add the mustard, crème fraiche and tarragon.
Thinly slice the chicken breasts.
Serve with mushrooms.