Pancakes with chicken ragout

Finely chop the tarragon. Heat the chicken broth and put in the chicken fillet. Boil the chicken fillet gently in 10-12 minutes.

Cut the spring onions into thin rings. Take the fillet out of the stock and cut it into very small pieces.

Melt the butter in a pan with a thick bottom. Stir in the flour and let it simmer for a moment.

Stir for a dash of the stock and stir until it becomes a smooth sauce. Stir in the cream, pieces of chicken, spring onions and tarragon and add some salt and freshly ground pepper. Heat the ragout for another five minutes on a low heat, stirring frequently.

In the meantime, heat the pancakes according to the instructions in the microwave. Spoon a quarter of the ragout on each pancake and double fold the pancakes.

Divide the arugula over the plates and place the stuffed pancakes on top.