4 whole chicken breasts (about 1 lb. each)
2 tbsp. salad or olive oil
2 tbsp. butter
6 shallots, chopped
1/4 c. cognac or brandy
1 c. dry white wine
1/4 c. chopped fresh tarragon or 2 tsp. dried tarragon leaves
1 1/2 tbsp. fresh chopped chervil or 1/2 tsp. dried chervil leaves
1/2 tsp. salt
1/8 tsp. pepper
1 c. light cream
1 egg yolk
1 tbsp. flour
1/4 lb. mushrooms, washed, thinly sliced
2 tbsp. butter
Sprigs of fresh tarragon

Remove bone from breasts, remove skin, cut breasts in half. 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 until brown. Remove chicken as it browns.

To drippings in Dutch oven add shallot and carrot; saute, stirring 5 minutes. Return chicken to oven, heat. When hot, heat cognac in ladle over gas flame or electric burner. Pour flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper. Bring to boiling; reduce heat and simmer, covered 30 minutes. Remove chicken to heated serving platter; keep warm.

Strain dripping sin Dutch oven (discard vegetables) return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir into drippings in Dutch oven; bring to boiling, stirring. Add more wine if sauce seems too thick.

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