Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Flour seasoned with salt and pepper |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Butter |
| 2 | Shallots, chopped |
| ½ pounds | Sliced mushrooms |
| ½ cup | White wine |
| ¼ cup | Brandy |
| 1 cup | Beef broth |
| 1 tablespoon | Tomato paste |
| ¼ teaspoon | Thyme |
| ½ teaspoon | Tarragon |
| 1 tablespoon | Flour |
Dredge chicken in seasoned flour. Heat oil and 1 tablespoon butter in Dutch oven or large frying pan. Add chicken pieces; cook until lightly browned. Remove chicken from pan. Add shallots and mushrooms to pan; saute until liquid from mushrooms has evaporated. Add chicken, wine, brandy, broth and tomato paste. Sprinkle with thyme and tarragon. Cover and simmer for 30 minutes or until chicken is tender. Transfer chicken to serving dish. Mix 1 tablespoon flour and 1 tablespoon butter. Add to sauce in pan, stirring until thickened.
Serve sauce separately. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 2/95 Submitted By CAROLYN SHAW On 04-04-95