Shelly's Recipe

TARRAGON CHICKEN BREASTS

Category: Chicken

8 boneless, skinless chicken breasts
2 tbsp each salad oil and butter
6 shallots, chopped
2 pared carrots, sliced into 1/4 inch rounds
1/4 cup cognac or brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon or 2 tsp dried tarragon leaves
1 1/2 tsp chopped fresh chervil or 1/2 tsp dried chervil leaves
1 tsp salt
1/8 tsp pepper
1 cup light cream
1 egg yolk
1 tbsp flour
1/4 lb mushrooms, thinly sliced
2 tbsp butter
Sprigs of fresh tarragon

In a Dutch oven, heat oil and butter. Add chicken half at a time, enough to cover bottom of pan; brown on all sides.

To drippings, add shallots and carrots; saute, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat cognac in ladle and ignite. Add wine and seasonings. Bring to boil; reduce heat and simmer gently, covered, for 30 minutes. Remove chicken to heated serving platter; keep warm. Drain drippings to Dutch oven and return back into pan.

In a small bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir in drippings in Dutch oven; bring just to boiling, stirring constantly. Add more wine if sauce gets too thick.

Meanwhile, saute mushrooms in hot butter for 5 minutes until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8