3 whole chicken breasts, skinned & boned
2 tbsp. salad oil
2 tbsp. butter
6 shallots, sliced
2 carrots, cut in rounds
1/4 c. cognac or brandy
1 c. dry white wine
1/2 c. chopped tarragon or 1 tbsp. dried leaves
1 1/2 tbsp. parsley
Salt & pepper
1 c. light cream
1 egg yolk
1/4 lb. mushrooms, washed, thinly sliced may be used

Cut breasts in half and coat with flour. Heat oil and butter. Add chicken, saute and brown. Remove chicken. To drippings add shallots and carrots. Saute 5 minutes. Return chicken and heat. Reduce heat, sprinkle cognac over hot chicken and ignite. Add wine, 1/4 cup water, tarragon, parsley, salt and pepper. Bring to boil and simmer. Cover 30 minutes. Combine cream, egg yolk and 1 tablespoon flour and mix well. Remove chicken. Keep warm. Strain pan drippings. Stir cream mixture into drippings and bring to a boil. Add white wine (a little). More wine may be added if sauce seems too thick. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serve with fluffy rice.

If desired 1/4 pound mushrooms, thinly sliced saute in hot butter for 5 minutes (for garnish).