Chicken Tarragon

8 boneless, skinless chicken breasts
( about 1/2 lb each)

2 tbsp olive oil

2 tbsp butter or margarine

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 tsps dried tarragon leaves

1 1/2 tbsp chopped fresh chervil or
1/2 tsp dried chervil leaves

1/2 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 or margarine

Springs of fresh tarragon

In a large Dutch oven, heat oil and 2 tbsp butter. Add chicken breasts; saute, turning on all sides,

until brown. Remove chicken as it browns. To drippings in Dutch oven, add shallots and carrot;

saute stirring 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat cognac

in ladle over gas or electric heat. Pour flaming, over chicken. Add wine, chopped 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 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.

Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8