Tarragon Chicken Breasts - cooking recipe

Ingredients

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

Preparation

Heat oil in Dutch Oven with 1 Tbsp. butter.
Add chicken; saute, turning on all sides until brown.
Remove the chicken.
Add shallots and carrots to drippings; saute, stirring 5 minutes, or until golden.
Return chicken; heat.
When hot, slightly heat cognac in ladle and ignite.
Add white 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; return drippings to Dutch Oven, discard vegetables.
In small bowl, combine cream, egg yolk, flour; mix well with wire whisk.
Stir into drippings in Dutch Oven; bring just to boiling, stirring.
Add more wine if sauce seems too thick.
Meanwhile, saute mushrooms in hot butter 5 minutes, until tender.
Spoon sauce over chicken. Garnish with tarragon and mushrooms.