Chicken In Tarragon Sauce

• 4 boneless skinless chicken breasts
• 4 tsp. butter
• 5 oz. sliced mushrooms
• 1 c. cognac
• 1 c. heavy cream
• 2 Tbsp. tarragon
• 1/2 tsp. cayenne pepper
• 2 tsp. lemon juice

1. On hard surface, with meat mallet, flatten each chicken breast.
2. In large frypan, place butter over medium high temperature.
3. Add chicken and saute about 4 minutes on each side or until lightly browned and fork can easily be inserted.
4. Remove chicken and keep warm.
5. In same frypan, add mushrooms and saute about 2 minutes.
6. Add cognac and carefully ignite by touching edge of pan with match flame.
7. (Always use caution when flaming!) Allow flame to completely die out after several minutes.
8. Add cream and cook over high heat until mixture reduces and thickens, coating back of spoon.
9. Stir in cayenne, tarragon, dash of salt and lemon juice.
10. Arrange chicken on a platter and pour sauce over to serve.
11. Serves 4.

chicken breasts, butter, mushrooms, cognac, heavy cream, tarragon, cayenne pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436711 (may not work)