- 8
Ingredients
- 4 chicken breasts (1 lb each)
- 2 Tbl olive oil
- 2 Tbl butter
- 6 shallots, chopped
- 2 pared carrots, sliced into 1/4-inch rounds
- 1/4 C Cognac or Brandy
- 1 C dry white wine
- 2 tsp dried tarragon leaves
- 1/2 tsp dried Chervil leaves
- 1 tsp salt
- 1/8 tsp pepper
- 1 C light cream
- 1 egg yolk
- 1 Tbl flour
- 1/4 lb mushrooms, thinly sliced
- 2 Tbl butter
Preparation
Step 1
Remove skin from chicken, cut in half. In Dutch Oven heat oil and 2 Tbl butter. Add half the chicken, enough to cover bottom of the pan, saute, turning on all sides, until brown. Remove chicken as it browns and brown rest of chicken.
To the drippings add the shallots and carrots, saute, stirring 5 minutes or until golden. Return chicken to pabn, heat through.
Slightly heat Cognad in ladle and ignite. Add white wine, tarragon, chervil, salt and pepper to pot, bring to boil, reduce heat and simmer gently, covered for 30 minutes.
Remove chicken to serving platter and keep warm.
Strain dripping and return to pan. In small bowl, combine cream, egg yolk and flour, mix well with wire whisk. Stir cream mixture into drippings, bring to just boiling, stirring. Add more wine if sauce is too thick. Meantwhile, saute mushrooms in hot butter 5 minutes until tender. Spoon sauce over chicken, garnish with mushrooms.