4 whole chicken breasts (about 1 lb. each)
2 tbsp. salad or olive oil
2 tbsp. butter
6 shallots, chopped
2 pared carrots, sliced into 1/4" rounds
1/4 c. cognac or brandy
1 c. dry white wine
1/4 c. chopped fresh tarragon or 2 tbsp. dried
1 1/2 tbsp. fresh chopped chervil or 1/2 tsp. dried
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

Remove skin and bone chicken breasts. Cut breast 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, turning on all sides, until brown. Remove chicken as it browns.

To drippings in Dutch oven, add shallot and carrot; saute stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle and ignite. Add white wine, the chopped tarragon and chervil, 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; 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 just 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.