Same type of chicken. Season flour with salt and pepper, along with a dash of dry tarragon, or a mixture sold as “salad herbs”.

Heat 1 tbsp. olive oil and 1 tbsp. butter in pan, and fry chicken as in the other recipes.

Remove chicken.

Add 1 large bulb of shallot, (or 1 clove garlic and 1 green onion, chopped), plus a small rib of celery, and 1/2 a carrot, also chopped. (This can be easily done in a food processor). Fry for a few seconds.

Add 1/2 cup sliced mushrooms. Toss and fry lightly.

Add 1/2 cup white wine, and a cube of chicken bouillon, or chicken broth. If you have saffron, add several threads. Stir well, and cook until vegetables are soft, adding more wine, or water if necessary.

Add 1/4 cup cream (may be omitted—but if so, add more wine), and enough tarragon, or salad herbs to taste. (Remember: Test the Taste.)

Heat chicken in sauce.

Garnish with chopped parsley, and/or fresh tarragon.

Serve with asparagus and small roasted potatoes.