Sear chicken breast in oil until hearty, season with salt, season with pepper, remove from pan.
Sauté shallot and mushrooms in butter in the same frying pan until shallot is translucent. Deglaze with clear soup and whipping cream, season with tarragon, cook 2-3 min.
Add meat and peas and simmer for 5 minutes at low temperature.
Add crème fraîche, season with salt and freshly ground pepper, serve.
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