Prepare a marinade of white wine, salt, tarragon, pepper, dried garlic and olive oil. Add to it the chicken fillet. Leave in the refrigerator for approximately 2 hours. During this time, prepare the puree. For the purée, wash and peel the potatoes and celery. Cut them into cubes, add the vegetable broth and 1 liter of cold water and boil. Once the vegetables are cooked take resultant broth. Puree the vegetables with cream. If needed, add broth of compartments. Season with salt, pepper and a little tarragon. Use and tarragon puree, because thus adds flavor to the taste of the marinated chicken. Chilled and marinated chicken fry in olive oil. Good chicken fillet remain juicy and tender. Cut the finished chicken slices, garnish with the puree and serve with a glass of chilled white wine. * Feel the attractiveness of tarragon!