(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt the Flora Buttery in a small pan over a medium heat. Add the shallots, cover with a lid and sweat for 10mins until soft. Add the garlic and cook for 2mins before adding the white wine and simmering until reduced by half. Add the Elmlea Double and simmer for 5mins before removing from the heat and stirring through the tarragon. Season to taste with sea salt and black pepper.
Serve over chicken schnitzel with mashed potato and steamed greens.