-1 lb each)

Springs of fresh tarragon

To bone chicken, wash and dry. Place, skin side down on large cutting board. Using a sharp knife with a thin 6" blade, cut just through membrane that covers breast bone. Bend breast back to break bone and cartilage. With fingers, remove bone.

On one side of breast, insert tip of knife under rib bone and cut free from meat. Cut meat from rib cage; remove rib cage. Repeat on other side. Scrape flesh away from wishbone; remove wishbone. Loosen the tendons on either side of breast and pull out.

Remove skin; cut breast in half. In 6 quart Dutch oven, heat oil and 2 Tbsp margarine. Add chicken breasts (half at a time , enough to cover bottom of pan); saute, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.

To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat Cognac in ladle over gas flame or electric burner; ignite. Pour, flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.

Bring to boiling; reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.

Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine, if sauce seems too thick. Meanwhile, saute mushrooms in hot margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.