Chicken Breasts Tarragon - cooking recipe

Ingredients

4 whole boneless chicken breasts (about 1 lb. each)
2 tablespoons salad oil or 2 tablespoons olive oil
2 tablespoons butter or 2 tablespoons margarine
6 shallots, chopped
2 pared carrots, sliced into 1/4-inch rounds
1/4 cup cognac or 1/4 cup brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon
1 1/2 tablespoons chopped fresh chervil
1 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
1 egg yolk
1 tablespoon flour
1/4 lb mushroom, washed, thinly sliced
2 tablespoons butter or 2 tablespoons margarine
fresh tarragon sprig

Preparation

Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); saute, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and 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. Serves 8.
McCall's Cooking School.