1/4 c. butter
4 slices bacon
4 boneless chicken breasts, sliced or cubed
24 sm. onions
1 clove garlic
1 lb. mushrooms
1/4 c. brandy
1/2 tsp. thyme
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 c. red wine
Cornstarch
1 c. beef stock
3 tbsp. parsley
1 tsp. tarragon

Brown bacon, remove and crumble. Brown sliced or cubed chicken breasts in butter. Remove. Saute onions, garlic and mushrooms. Put everything back, add brandy and flame. Add thyme, bay leaf, salt, pepper and red wine and bring to a boil. Simmer for 15 minutes. Thicken with cornstarch. Add beef stock. Before serving add parsley and tarragon. Serve over noodles.