INGREDIENTS
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8 ounces fettuccine
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1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
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3 tablespoons EVOO
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2/3 cup sliced shallots
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1 teaspoon flour
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1/2 cup dry white wine
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1 cup creme fraiche or sour cream
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1 tablespoon chopped tarragon