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1
Sprinkle salt and pepper over chicken.
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2
Heat oil in skillet over med heat. Add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
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3
Turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. Remove chicken from pan and set aside.
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4
Pour off all but 2 tbs of fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
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5
Reduce heat to medium and add shallots, cook until soft (about 1 minute).
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6
Remove pan from heat and add brandy. Let stand until brandy warms slightly, about 10 seconds. Wave a long match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames die.
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7
Add wine. Using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
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8
Add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
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9
While sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
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10
When chicken is done, put on serving dish and cover with tent of foil.
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11
When sauce is done, whisk in butter, one piece at a time until incorporated. Add parsley and tarragon and salt and pepper to taste.
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12
Spoon sauce over chicken. Serve.
