TARRAGON CHICKEN

By gaster16

Ingredients

• 4 whole boneless chicken breasts
• 2 tablespoons salad or olive oil
• 2 tablespoons margarine or butter
• 6 shallots chopped
• 2 pared carrots, sliced into 1/4" rounds
• 1/4 cup cognac or brandy
• 1 cup dry white wine
• tablespoons dried tarragon
• 1/2 teaspoon dried chervil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup light cream
• 1 egg yolk
• 1 tablespoon flour
• 1/4 lb. mushrooms, cleaned and thinly sliced
• 2 tablespoons butter or margarine

Preparation

Step 1

In 6 uart dutch oven heat oil and 2 tablespoons margarine. Add chicken breasts and saute. Removing chicken as it browns. Brown rest of chicken. To drippings in dutch oven add shallots and carrots, saute, stirring 5 minutes or until golden. Return chicken to dutch oven, heat. When hot, heat cognac in ladle over gas or electric burner, ignite, pour flaming over chicken. Add wine, 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 (discard vegetables) return dripping 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 margarine 5 minutes until tender. Spoon sauce over chicken, garnish with mushrooms.