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Chicken Breasts Tarragon




Source of Recipe


by Shanny, from McCall's Cooking School, 1984


List of Ingredients




boneless skinless chicken breasts or tenders (about 4 lbs.)
2 tbsp. salad or olive oil
2 tbsp. butter or margarine
6 shallots, chopped
2 pared carrots, sliced in 1/4" rounds
1/4 cup cognac or brandy
1 cup dry white wine
1/4 cup chopped fresh tarragon (or 2 tsp. dried leaves)
1½ tbsp. fresh chopped chervil (or 1/2 tsp. dried leaves)
1 tsp. salt
1/8 tsp. pepper
1 cup light cream
1 egg yolk
1 tbsp. flour
1/4 lb. fresh mushrooms, washed & thin-sliced
2 tbsp. butter or margarine
Sprigs of fresh tarragon


Recipe



Heat oil & butter in Dutch oven, sauté chicken until brown, removing pieces as they brown.

When chicken is all browned, add shallots & carrot to drippings; sauté over medium heat about 5 minutes, or until golden brown. Return chicken to Dutch oven and heat. When hot, slightly heat cognac in ladle, and ignite. Add white wine, tarragon, chervil, salt & pepper. Bring to boiling; cover, reduce heat & simmer gently about 30 minutes. Remove chicken to heated serving platter and keep warm.

Whisk together cream, egg yolk and flour; whisk into drippings and bring just to boiling over medium heat. Add more wine if sauce seems too thick.

Meanwhile, sauté mushrooms in 2 tbsp. butter until tender.

Spoon sauce over chicken and garnish with tarragon sprigs & mushrooms.

Serves 8.


Igniting Cognac:
Use caution when lighting the cognac. Make sure the area is clear of flammable materials, including the area above. Use a long match, don’t lean over the pot, and ignite the fumes, not the liquid, then letting it burn itself out.