Chicken Breast in Rich Cream Sauce
Yield: 6

2 lb boneless chicken breasts
2 tbl olive oil
2 tbl butter
2 med onions, chopped
3 carrots, sliced 1/4" rounds
1/4 cup sherry
1 cup dry white wine
2 tsp dried tarragon
1/2 tsp pepper
1/2 tsp salt
1 cup cream
1 egg yolk
1 tbl flour
2 tbl butter
1/4 lb mushrooms, sliced

Brown chicken in Dutch oven pan with oil and butter. Remove chicken and put onions and carrots into pan and saute in the drippings, stirring for 5 minutes. Return chicken to pan. Add sherry, wine, tarragon, salt, and pepper. Bring to boil; reduce heat to low. Simmer for 30 minutes. Remove chicken to warm platter (keep warm). Remove vegetables; place in center of chicken platter. Use drippings from chicken to make cream sauce. In a small bowl, mix cream, egg yolk, and flour with wire whisk. Stir cream mix into pan drippings. Bring to boil until sauce thickens (5-7 minutes). Saute mushrooms in butter until tender. Pour sauce over chicken and sprinkle with mushrooms. Serves 4-6 people.