Chicken Fricassée

A really bad picture of a really good dinner.

1. Melt butter and olive oil together in a heavy large skillet on medium heat. Add chopped shallot and crushed garlic and cook for a few minutes.
2. Season some chicken breast on both sides with salt and pepper and add it to the pan to brown on both sides.
3. Sprinkle flour over the top of the chicken so that it's all white and then stir for 1 minute to coat the chicken with the flour.
4. Add some wine to deglaze the pan. Stir in chicken stock to almost to the top of the chicken and then add quarterd mushrooms, julienne carrots and tarragon (thyme is good, too and both is really good). When it starts to boil, cover the pan and turn the heat down to simmer for about 15 minutes.
5. Take the pan off the heat and stir in some crème fraîche.
6. Plate it.

We paired it with a Domaine Vincent Delaporte Sancerre Blanc 2009 that Barry picked up at CostCo. It was very dry, very crisp, with a lot of citrus. Tasted better when it was colder so if we get it again, we'll keep it on ice (or in the fridge).