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1
In large Dutch oven, heat 2 tablespoons oil and 2 tablespoons butter.
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2
Add 1/2 of chicken breasts and saute until brown on all sides.
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3
Remove.
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4
Brown remainder of chicken.
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5
Remove from pan.
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6
To drippings, add onion and carrot.
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7
Saute, stirring, 5 minutes, or until golden.
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8
Return chicken to pan.
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9
Heat.
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10
Heat cognac in ladle over gas flame or electric burner.
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11
Ignite cognac with match. Pour flaming cognac over chicken.
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12
Add wine, tarragon, chervil, salt and pepper.
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13
Bring to boiling.
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14
Reduce heat and simmer gently, covered, 30 minutes.
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15
Remove chicken to heated platter. Keep warm.
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16
Strain drippings, reserving veggies in a warm place. Return drippings to pan. In small bowl, combine cream, yolk and flour.
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17
Mix well with whisk.
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18
Stir into drippings in pan.
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19
Bring just to boiling.
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20
Add more wine if sauce seems too thick.
