Tarragon Chicken Breasts

• 4 chicken breasts, boned and skinned
• 1 Tbsp. salad or olive oil
• 1 Tbsp. butter or margarine
• 3 shallots, chopped
• 1 carrot, pared and sliced into 1/4 inch rounds
• 1/8 c. Cognac or Brandy
• 1/2 c. dry white wine
• 1/8 c. fresh chopped tarragon or 1 tsp. dried tarragon leaves
• 3/4 Tbsp. fresh chopped chervil or 1/4 tsp. dried chervil leaves
• 1/2 tsp. salt
• 1/16 tsp. pepper
• 1/2 c. light cream (half and half)
• 1/2 egg yolk
• 1/2 Tbsp. flour
• 1/4 lb. mushroom, washed and thinly sliced
• 1 Tbsp. butter or margarine

1. Heat oil in Dutch Oven with 1 Tbsp. butter.
2. Add chicken; saute, turning on all sides until brown.
3. Remove the chicken.
4. Add shallots and carrots to drippings; saute, stirring 5 minutes, or until golden.
5. Return chicken; heat.
6. When hot, slightly heat cognac in ladle and ignite.
7. Add white wine, chopped tarragon, chervil, salt and pepper.
8. Bring to boiling; reduce heat and simmer, gently, covered, 30 minutes.
9. Remove chicken to heated serving platter; keep warm.
10. Strain drippings in Dutch Oven; return drippings to Dutch Oven, discard vegetables.
11. In small bowl, combine cream, egg yolk, flour; mix well with wire whisk.
12. Stir into drippings in Dutch Oven; bring just to boiling, stirring.
13. Add more wine if sauce seems too thick.
14. Meanwhile, saute mushrooms in hot butter 5 minutes, until tender.
15. Spoon sauce over chicken. Garnish with tarragon and mushrooms.

chicken breasts, salad, butter, shallots, carrot, cognac, white wine, tarragon, chervil, salt, pepper, light cream, egg yolk, flour, mushroom, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22742 (may not work)