Ingredients: |
Ingredients: 4 large boneless chicken breasts
2 tbsp olive oil
2 tbsp butter
1 small onion chopped
2 carrots, peeled and sliced into rounds
1/4 cup cognac
1 and 1/4 cup dry white wine
2 tsp dried tarragon
1 and 1/2 tbsp fresh chopped chervil or 1/2 tsp dried
1/2 tsp salt
1/8 tsp pepper
1 and 1/2 cup cream
1 egg yolk
2 tbsp flour
12 mushrooms, washed, thinly sliced
2 tbsp butter
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Directions: |
Directions:In large oven proof pot, heat oil and 2 tbsp butter. Slice chicken breasts in half. Add chicken breasts to pot, half at a time, (enough to cover bottom of pan). Brown all sides, turning. Remove chicken and set aside as it browns. To drippings in pot, add onion and carrot; sauté. Return chicken to pot and heat. When hot, heat cognac in metal ladle or measuring cup on stove top; ignite. Pour flaming cognac over chicken. Add wine, chopped tarragon, chervil, salt and pepper. Bring to a boil and reduce heat to simmer gently, covered for 30 minutes. Remove chicken, set aside. Strain drippings in pot, remove and discard vegetables. Return drippings to pot. In a small bowl, whisk cream egg yolk and flour, whisk well. Stir cream into drippings; bring just to boiling, stirring constantly. Add more wine if sauce is too thick. Sauté mushrooms in hot butter in small pan, until tender. Spoon sauce over chicken and garnish with mushrooms. Serve with buttered egg noodles. |
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