Place a sprig of tarragon on each chicken breast and steam for 10-15 minutes until cooked through.
In a pan, sweat the shallots, leeks and mushrooms in the oil together with the curry powder and saffron or turmeric for a few minutes until softened but not brown.
Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.
