Chicken Breasts Tarragon

• 8 boneless, skinless chicken breast halves
• 2 Tbsp. salad or olive oil
• 2 Tbsp. butter or margarine
• 6 oz. onion, chopped
• 2 carrots, peeled and sliced into 1/4-inch slices
• 1/4 c. cognac or brandy
• 2/3 c. dry white wine
• 1/4 c. chopped fresh tarragon or 2 tsp. dried
• 1 1/2 Tbsp. chopped fresh chervil or 1/2 tsp. dried
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. half and half
• 1 egg yolk
• 1 Tbsp. flour
• 1/4 lb. mushrooms, washed and thinly sliced
• 2 Tbsp. butter or margarine
• sprigs of fresh tarragon

1. In large Dutch oven, heat 2 tablespoons oil and 2 tablespoons butter.
2. Add 1/2 of chicken breasts and saute until brown on all sides.
3. Remove.
4. Brown remainder of chicken.
5. Remove from pan.
6. To drippings, add onion and carrot.
7. Saute, stirring, 5 minutes, or until golden.
8. Return chicken to pan.
9. Heat.
10. Heat cognac in ladle over gas flame or electric burner.
11. Ignite cognac with match. Pour flaming cognac over chicken.
12. Add wine, tarragon, chervil, salt and pepper.
13. Bring to boiling.
14. Reduce heat and simmer gently, covered, 30 minutes.
15. Remove chicken to heated platter. Keep warm.
16. Strain drippings, reserving veggies in a warm place. Return drippings to pan. In small bowl, combine cream, yolk and flour.
17. Mix well with whisk.
18. Stir into drippings in pan.
19. Bring just to boiling.
20. Add more wine if sauce seems too thick.

chicken, salad, butter, onion, carrots, cognac, white wine, tarragon, chervil, salt, pepper, egg yolk, flour, mushrooms, butter, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396882 (may not work)