home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Media Share 9
/
MEDIASHARE_09.ISO
/
private
/
gourmet9.zip
/
CHICKEN6
< prev
next >
Wrap
Text File
|
1991-06-06
|
1KB
|
36 lines
CHICKEN BREASTS TARRAGON
4 lbs. boneless skinless chicken breasts
2 T. oil
2 T. margarine
6 chopped shallots
2 carrots, thinly sliced
1/4 c. cognac or brandy
1 c. white wine
1/4 c. chopped fresh tarragon or 2 t. dried tarragon
1-1/2 T. fresh chopped chervil or 1/2 t. dried chervil
1/2 t. salt
1/8 t. pepper
1 c. light cream
1 egg yolk
1 T. flour
1/4 lb. sliced mushrooms
2 T. margarine
fresh tarragon sprigs
Brown chicken in oil and butter. Remove chicken and
add shallot and carrot to drippings. Saute 5 minutes. Return
chicken and heat. When hot, heat cognac in ladle over gas flame
and ignite. Pour flaming over chicken. Add wine and seasonings.
Boil, reduce heat, and simmer covered for 30 minutes. Remove
chicken, strain drippings and discard vegetables. Combine cream,
yolk and flour. Stir into strained drippings and bring just to
boiling. Add more wine if too thick. Saute mushrooms in
margarine for 5 minutes. Spoon sauce over chicken and garnish
with tarragon and mushrooms. Serves 8.
From: Donna Kummer
Date Entered: June 1, 1991