Ingredients: |
Ingredients: 4 whole chicken breasts, boned & skinned
2 Tbsp. olive oil
2 Tbsp. margarine or 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 Tbsp. fresh chopped 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, washed and thinly sliced
2 Tbsp. margarine or butter
Springs of fresh tarragon
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Directions: |
Directions:Cut whole chicken breast in half. In 6-quart Dutch oven, heat oil and 2 Tbsp. margarine or butter. Add chicken breasts (half at a time, enough to cover bottom on pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken. Add shallots and carrot to drippings in Dutch oven; sauté, stirring, 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat Cognac in ladle over gas flame or electric burner; ignite. Pour, flaming, over chicken. Add wine, chopped tarragon, chervil, salt & pepper. Bring to boil; 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 mixture into drippings in Dutch oven; bring just to boil, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8. |
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