Name: Supreme de Volaille Estragon (tarragon)      Serves: 4-6

Category: Chicken Breasts      Cuisine: Frog               Source: TomD

Ingredients:
1/2 oz dried mushrooms
3 whole chicken breasts, boned, skinned, trimmed
4 Tbs butter
2 Tbs brandy
1/2 Cup minced onion
2 cloves garlic, minced
2 Tbs flour
1 Tbs catsup
1 tsp Bovril Meat Extract
Salt and Pepper to taste
Dash cayenne
1 cup chicken broth
1/2 cup light cream
1 tsp dried tarragon
6 large mushrooms, sliced
2 tsp tarragon Vinegar

Directions:
Soak dried mushrooms in water for 10 minutes. Drain and slice.
Wash and dry breasts.
Salt and pepper breasts.
Heat butter in large pan.
Saute chicken 4 minutes each side.
Flambe with brandy. (pour brandy over chicken and ignite)
Remove chicken to warm platter.
Stir in soaked mushrooms, onion and garlic and saute for 2 minutes.
Stir in flour, catsup and Bovril.
Whisk in chicken broth and 1/3 cup of the cream.
Bring to boil and add chicken, dried tarragon and fresh mushrooms.
Cover and simmer 25 minutes, or until chicken is done.
Remove chicken to serving platter.
Stir in remaining cream and vinegar.
Serve, sauced, with either pasta or rice.
Garnish with fresh chopped parsely.

NOTE: The preferred rice is Texmati