For the chicken strips in cream sauce, wash the chicken fillet well and pat dry. Then cut into strips.
Heat clarified butter in a pan and sear the chicken fillet briefly on all sides and season. Remove from the pan and set aside. Clean and wash the leeks, also clean the mushrooms and peel and dice the shallot.
Sauté the chopped leek, mushrooms and shallot in the drippings. Pour the chicken soup, add the whipped cream and white wine. Simmer briefly, season with salt and pepper.
Add herbs de Provence and season again with a little lemon. Add the meat again and heat briefly. Arrange the chicken cutlets in cream sauce on plates and sprinkle with chopped parsley.