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1
Skin, debone and half the chicken breasts lengthwise.
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2
Pare and slice the carrots into 1/4-inch rounds.
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3
In 6-quart dutch oven, heat oil and 2 tablespoons margarine.
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4
Add chicken breasts (half at a time to cover bottom of pan); saute until brown on all sides.
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5
Remove chicken as it browns.
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6
Brown remainder of chicken. To drippings in dutch oven, add shallots and carrots; saute, stirring occasionally, 5 minutes or until golden.
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7
Return chicken to dutch oven; heat.
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8
When hot, heat Cognac in ladle; ignite and pour flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
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9
Bring to boiling; reduce heat and simmer gently, covered, 30 minutes.
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10
Remove chicken to heated serving platter; keep warm.
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11
Strain drippings in dutch oven and discard vegetables. In a bowl, combine cream, egg yolk and flour; mix well with wire whisk.
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12
Stir cream mixture into drippings in dutch oven; bring to just boiling, stirring constantly.
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13
Add more wine if sauce seems too thick.
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14
Meanwhile, saute mushrooms in hot margarine until tender, 5 minutes.
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15
Spoon sauce over chicken and garnish with mushrooms and tarragon.
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16
Optional:
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17
May be served over a bed of rice.
