4 whole chicken breasts, halved
Salt & freshly ground black pepper
5 tbsp. unsalted butter
1/2 c. cognac
3 tbsp. unbleached all-purpose flour
2 tsp. dried tarragon
3 1/2 c. non vintage champagne
1/2 c. heavy or whipping cream

Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized Dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside.

Pour cognac into the pan, warm it and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.