Chicken Breasts Tarragon
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 whole boneless chicken breasts (about 1 lb. each)
- 2 tablespoons salad oil or 2 tablespoons olive oil
- 2 tablespoons butter or 2 tablespoons margarine
- 6 shallots, chopped
- 2 pared carrots, sliced into 1/4-inch rounds
- 1⁄4 cup cognac or 1/4 cup brandy
- 1 cup dry white wine
- 1⁄4 cup chopped fresh tarragon
- 1 1⁄2 tablespoons chopped fresh chervil
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup light cream
- 1 egg yolk
- 1 tablespoon flour
- 1⁄4 lb mushroom, washed, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- fresh tarragon sprig
directions
- Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
- To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
- Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
- Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
- McCall’s Cooking School.
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RECIPE SUBMITTED BY
Olha7397
Canada