Mix buttermilk, lemon juice and half of the tarragon and marinate the skinned fillets for about 2 hours (also possible overnight). Heat the butter in a pan and fry the chicken fillets in it until golden brown on both sides, remove and keep warm. In this pan, cook the skinned, seeded and finely diced tomato, chopped shallot and tarragon over medium heat until the liquid from the tomato has evaporated. Stir in the yogurt and cook until thickened, stirring constantly, about 1 minute; puree with a hand blender. Slice the meat and arrange on warmed plates and top with the sauce.
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