Chicken Breasts Tarragon

• 4 whole chicken breasts
• 2 Tbsp. peanut or olive oil
• 2 Tbsp. margarine or butter
• 6 shallots, chopped
• 2 carrots
• 1/4 c. Cognac or brandy
• 1 c. dry white wine
• 1/4 c. fresh tarragon, chopped or 2 tsp. dried tarragon leaves
• 1 1/2 Tbsp. fresh chervil, chopped or 1/2 tsp. dried chervil leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. light cream
• 1 egg yolk
• 1 Tbsp. flour
• 1/4 lb. mushrooms, brushed and thinly sliced
• Sprigs of fresh tarragon for garnish

1. Skin, debone and half the chicken breasts lengthwise.
2. Pare and slice the carrots into 1/4-inch rounds.
3. In 6-quart dutch oven, heat oil and 2 tablespoons margarine.
4. Add chicken breasts (half at a time to cover bottom of pan); saute until brown on all sides.
5. Remove chicken as it browns.
6. Brown remainder of chicken. To drippings in dutch oven, add shallots and carrots; saute, stirring occasionally, 5 minutes or until golden.
7. Return chicken to dutch oven; heat.
8. When hot, heat Cognac in ladle; ignite and pour flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
9. Bring to boiling; reduce heat and simmer gently, covered, 30 minutes.
10. Remove chicken to heated serving platter; keep warm.
11. Strain drippings in dutch oven and discard vegetables. In a bowl, combine cream, egg yolk and flour; mix well with wire whisk.
12. Stir cream mixture into drippings in dutch oven; bring to just boiling, stirring constantly.
13. Add more wine if sauce seems too thick.
14. Meanwhile, saute mushrooms in hot margarine until tender, 5 minutes.
15. Spoon sauce over chicken and garnish with mushrooms and tarragon.
16. Optional:
17. May be served over a bed of rice.
18. Serves 8.

chicken breasts, peanut, margarine, shallots, carrots, cognac, white wine, fresh tarragon, fresh chervil, salt, pepper, light cream, egg yolk, flour, mushrooms, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142799 (may not work)