Chicken Breasts Tarragon
["4 whole chicken breasts", "2 Tbsp. peanut or olive oil", "2 Tbsp. margarine or butter", "6 shallots, chopped", "2 carrots", "1/4 c. Cognac or brandy", "1 c. dry white wine", "1/4 c. fresh tarragon, chopped or 2 tsp. dried tarragon leaves", "1 1/2 Tbsp. fresh chervil, chopped 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, brushed and thinly sliced", "Sprigs of fresh tarragon for garnish"]
["Skin, debone and half the chicken breasts lengthwise.", "Pare and slice the carrots into 1/4-inch rounds.", "In 6-quart dutch oven, heat oil and 2 tablespoons margarine.", "Add chicken breasts (half at a time to cover bottom of pan); saute until brown on all sides.", "Remove chicken as it browns.", "Brown remainder of chicken. To drippings in dutch oven, add shallots and carrots; saute, stirring occasionally, 5 minutes or until golden.", "Return chicken to dutch oven; heat.", "When hot, heat Cognac in ladle; ignite and pour flaming over chicken. Add wine, chopped tarragon, 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 and discard vegetables. In a bowl, combine cream, egg yolk and flour; mix well with wire whisk.", "Stir cream mixture into drippings in dutch oven; bring to just boiling, stirring constantly.", "Add more wine if sauce seems too thick.", "Meanwhile, saute mushrooms in hot margarine until tender, 5 minutes.", "Spoon sauce over chicken and garnish with mushrooms and tarragon.", "Optional:", "May be served over a bed of rice.", "Serves 8."]
["chicken breasts", "peanut", "margarine", "shallots", "carrots", "Cognac", "white wine", "fresh tarragon", "fresh chervil", "salt", "pepper", "light cream", "egg yolk", "flour", "mushrooms", "tarragon"]