4 whole chicken breasts or 3 halves, boneless
2 tbsp. salad or olive oil
2 tbsp. butter
6 shallots or green onions, chopped
2 pared carrots, sliced into 1/4 inch rounds
1 c. dry white wine
1/4 c. chopped fresh tarragon leaves or 2 tsp. dried tarragon leaves
1/2 tsp. salt
1/8 tsp. pepper
1 c. light cream (Half and Half)
1 egg yolk
1 tbsp. flour
1/4 lb. mushrooms, washed, thinly sliced
2 tbsp. butter
Sprigs of fresh tarragon for garnish (optional)

Prepare boneless chicken breasts. In 6 quart Dutch oven, heat oil and 2 tablespoons butter. Add chicken breasts (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 shallot and carrots; saute, stirring 5 minutes or until golden. Return chicken to Dutch oven, heat. When hot add wine, tarragon, 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 pan. 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. If too thin, thicken sauce as for gravy.

Meanwhile, saute mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon leaves on top and mushrooms around chicken. Serves 8.