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CHICKEN BREASTS TARRAGON

Category:    Chicken
Yield: 8 servings
 
      4    Whole chicken breasts (about        1 tb Flour
           -1 lb each)                         2 tb Margarine or butter
    1/4 c  Cognac or brandy                    6    Shallots, chopped
    1/8 ts Pepper                          1 1/2 tb Fresh chopped chervil or 1/2
      1 c  Dry white wine                           -tsp dried chervil leaves
      1 c  Light cream                       1/4 lb Mushrooms, washed, thinly
      2 tb Salad or olive oil                       -sliced
    1/4 c  Chopped fresh tarragon or 2         2    Pared carrots, sliced into
           -tsp dried tarragon leaves               -1/4" rounds
      1    Egg yolk                          1/2 ts Salt
 
  Source: MAINPOUL.ZIP
  
  Springs of fresh tarragon
  
  To bone chicken, wash and dry. Place, skin side down on large cutting
  board. Using a sharp knife with a thin 6" blade, cut just through membrane
  that covers breast bone. Bend breast back to break bone and cartilage. With
  fingers, remove bone.
  
  On one side of breast, insert tip of knife under rib bone and cut free from
  meat. Cut meat from rib cage; remove rib cage. Repeat on other side. Scrape
  flesh away from wishbone; remove wishbone. Loosen the tendons on either
  side of breast and pull out.
  
  Remove skin; cut breast in half. In 6 quart Dutch oven, heat oil and 2 Tbsp
  margarine. Add chicken breasts (half at a time , enough to cover bottom of
  pan); saute, turning on all sides, until brown. Remove chicken as it
  browns. Brown rest of chicken.
  
  To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5
  minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat
  Cognac in ladle over gas flame or electric burner; ignite. Pour, flaming
  over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
  
  Bring to boiling; reduce heat and simmer gently, covered, 30 minutes.
  Remove chicken to heated serving platter; keep warm. Strain drippings in
  Dutch oven (discard vegetables); 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, saute mushrooms in hot
  margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with
  tarragon and mushrooms. Serves 8.
 

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