4 whole chicken breasts halved
Salt and pepper
1/2 c. cognac
2 tbsp. flour
2 tsp. tarragon
3 1/2 c. champagne
1/2 c. heavy cream

Sprinkle chicken with salt and pepper. Melt butter in Dutch oven on medium heat. Brown chicken a few at a time (about 10 minutes). Remove from pan, set aside. Pour cognac into pan warm and flame.

When flame subside, stir in flour and tarragon. Cook 2 minutes stirring constantly. Gradually stir in 3 cups of champagne. Return chicken to pan cover and simmer until chicken is tender about 15 minutes. Put chicken on platter.

Stir in rest of champagne and the heavy cream, cook until the sauce is thickened to desired consistency. Pour sauce over chicken. Serve immediately. Serves 8 to 10.