Chicken With Brandy Cream
|Slivered onion||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, cleaned|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken breast fillets||4|
|Chicken breasts||1 1⁄2 Pound, split|
|Heavy cream||1 Cup (16 tbs)|
|Crumbled dried tarragon||1⁄2 Teaspoon|
Heat 2 tablespoons butter and oil in heavy skillet over moderate heat.
Add onion; saute until tender.
Add mushrooms; saute 3 minutes, stirring occasionally.
Remove from pan with slotted spoon; reserve.
Combine flour, salt, and pepper; dredge chicken breasts in mixture.
Add 1 tablespoon butter to skillet; melt over moderate heat.
Add chicken; brown well on both sides.
Ignite; pour over chicken.
Add cream and tarragon; heat through.
Beat egg yolk well.
Add some of hot sauce to egg yolk; beat.
Add to chicken; mix well.
Add mushrooms and onions; cook stirring frequently, until thickened. (Take care not to boil mixture after adding cream.)