4 whole chicken breasts, skinned and boned
2 tbsp. salad or olive oil
2 tbsp. butter
6 shallots or 3 green onions, chopped
2 carrots, sliced into 1/4 inch pieces
1 1/4 c. water
1/4 c. chopped fresh tarragon or 2 tsp. dried tarragon leaves
1 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

Brown chicken in the 2 tablespoons butter and 2 tablespoons oil. Remove chicken as it browns. To the drippings add shallots or onions and carrots, saute, stirring, 5 minutes, or until golden.

Return chicken to pan and heat. Add water and chopped tarragon, salt and pepper. Bring to a boil; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to a platter and keep warm. Strain drippings if you want to.

In a small bowl, combine cream, egg yolk and flour; mix with wire whisk. Stir into drippings in pan; bring just to boiling, stirring. Add more water 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 4-6.