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Chicken Breasts Tarragon Recipe

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This recipe for Chicken Breasts Tarragon, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


4 whole skinless, boneless chicken breasts
2 tablespoons olive oil
2 tablespoons 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 teaspoons dried tarragon leaves
1-1/2 tablespoons fresh chopped chervil or 1/2 teaspoon dried chervil leaves
1 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
1 egg yolk
1 tablespoon flour
1/4 lb mushrooms, washed, thinly sliced
2 tablespoons butter or margarine
Sprigs of fresh tarragon

In Dutch oven heat oil and 2 tablespoons butter. Add chicken breasts, sauté, turning on all sides until brown. Remove chicken as it browns. To drippings in Dutch oven, add shallot and carrot, sauté stirring, 5 minutes or until golden. Return chicken to Dutch over, heat. When hot, slightly hear Cognac in ladle and ignite. Add white wine, the chopped tarragon and chervil, salt and pepper.
Bring to a boil, reduce heat and simmer gently covered 30 minutes. Remove chicken to heated serving platter, keep warm.
Strain drippings in Dutch oven; Return 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 sauté mushrooms in hot butter 5 minutes or until tender. Spoon sauce over chicken. Garden with tarragon and mushrooms.

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