Chicken Bonne Femme
|Whole chicken breasts||2 Large, skinned, boned, and each cut in half|
|Dry white wine||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground red pepper||1 Dash|
|Medium mushrooms||1⁄2 Pound, thinly sliced|
|Carrot||1 Medium, cut into 2 inch by 1/8 inch strips|
1. With meat mallet or dull edge of French knife, pound each chicken-breast half to 1/4 inch thickness. Set chicken pieces aside.
2. In double boiler over hot, not boiling, water, beat egg yolks, white wine, and lemon juice, beating constantly with wire whisk until mixture thickens slightly. Add 1/2 cup butter or margarine (1 stick), 1 tablespoon at a time, beating constantly with wire whisk until butter or margarine is melted and mixture thickens. Stir in salt, tarragon, and ground red pepper. Keep sauce warm.
3. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine 1/4 stick), cook chicken breasts until tender and browned on all sides, about 10 minutes. With pancake turner, remove chicken to warm platter. In drippings remaining in skillet over medium heat, cook sliced mushrooms and carrot strips until tender, stirring frequently.
4. Pour sauce over chicken. Top with vegetable mixture.