Chicken Breasts Tarragon - cooking recipe

Ingredients

4 whole chicken breasts, deboned and cut in half
2 Tbsp. salad or olive oil
2 Tbsp. butter or margarine
6 shallots, chopped
2 pared carrots, sliced into 1/4-inch rounds
1/4 c. cognac or brandy
1 c. dry white wine
1/4 c. fresh tarragon or 2 tsp. dried
1 1/2 Tbsp. fresh chervil, chopped to 1/2 tsp. dried
1/2 tsp. salt
1/8 tsp. pepper
1 c. light cream
1 egg yolk
1 Tbsp. flour
1/4 lb. mushrooms, sliced thin
2 Tbsp. butter or margarine
sprigs of fresh tarragon

Preparation

In 6-quart Dutch oven, heat oil and 2 tablespoons margarine. Add chicken breasts, covering bottom of pan.
Saute, turning on all sides, until brown.
Remove chicken.
Add shallots and carrots to drippings; stir until golden brown.
Return chicken to Dutch oven and heat.
Heat cognac in ladle over gas flame or electric burner; ignite and pour while flaming over chicken.
Add wine, chopped tarragon, chervil, salt and pepper.
Bring to a boil, reduce heat and simmer gently while covered for 30 minutes. Remove chicken to heated serving platter to keep warm.
Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven.
In a small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
Stir into drippings, bringing just to a boil.
Add more wine if sauce seems too thick.
Meanwhile, saute mushrooms in hot margarine 5 minutes, until tender.
Spoon sauce over chicken.
Garnish with tarragon and mushrooms.
Makes 8 servings.