Ingredients:
8 6-ozs chicken breast, boneless, skinless
0.5 Teaspoon chervil, dried
2 Tablespoons oil, olive
0.25 Teaspoon pepper, black
0.25 Cup brandy
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Directions:
In a Dutch oven, heat oil and 2 tablespoons butter. Add breasts, one at a time, enough to cover the bottom of the pan; sauté, turning on all sides, until brown. Remove chicken once browned. Repeat until all breasts are browned. Add shallot, carrot to drippings in pan; sauté, stirring, 5 minutes, until golden. Return chicken and heat.
When hot, slightly heat brandy in ladle, and ignite. Add wine, tarragon, chervil, salt and pepper. Bring to a boil and reduce heat and simmer gently, covered for 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in pan and return to pan. In a small bowl, combine cream, yolk and flour, mix well with a whisk. Stir into drippings in pan and bring to a boil, while stirring. Add more wine if sauce is too thick. In a small skillet, sauté mushrooms in butter until soft, about 5 minutes. Spoon sauce over chicken, garnish with mushrooms. |