CHICKEN BREASTS TARRAGON
Regi Dean's Recipes 08/22/99
Meats
Nita
{*****}
Carrots, pared & sliced in 1/4	2
Chicken Breasts, no bone\skin	8 halves
Cognac or Brandy	1/4 cup
Dry White Wine	1 cup
Egg Yolk	1 
Flour	1 TBS.
Fresh Chervil, chopped	1 to 2 TBS
Fresh Tarragon, chopped	1/4 cup
Light Cream	1 cup
Margarine or Butter	2 TBS.
Margarine	2 TBS.
Mushrooms, washed, sliced	1/4 lb.
Pepper	1/8 tsp.
Salad or Olive Oil	2 TBS.
Salt	1/2 tsp.
Shallots, chopped	6
Sprigs of Fresh Tarragon	
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In 6 quart dutch oven, heat oil and 2 Tbs. margarine.  Add chicken 
breststs (half at a time, enough to cover bottom of pan), saute', turning 
on all sides until brown.  Remove chicken as it browns.  Brown rest of 
chicken.

To drippings in Dutch oven, add shallots and carrots.  Saute' 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 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 margarine 5 minutes, until tender.  Spoon sauce over chicken. 
Garnish with tarragon and mushrooms.  
                        SERVES: 8