Chicken Breasts Tarragon - cooking recipe

Ingredients

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

Preparation

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