INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 F.
Season the chicken with the salt and pepper. Warm 1 teaspoon of the
oil in a large nonstick saute pan over medium heat. Carefully, lay
the chicken breasts, skin side down, in the pan. Sear for 3 minutes,
or until the skin has nicely browned. Transfer the chicken, skin side
up, to a nonstick jelly-roll pan. Reserve the saute pan.
Bake the chicken for 20 minutes, or until the juices run clear when
the chicken is pierced with a knife.
While the chicken is cooking, remove most of the fat from the saute
pan. Add the carrots and onions to the pan. Saute over medium heat
for 3 minutes, or until the vegetables begin to caramelize. Add the
stock and raise the heat to high. Bring to a boil, then reduce the
heat to medium. Simmer for 10 minutes, or until the liquid has
reduced by half. Strain through a fine sieve into a small bowl; skim
off any fat that rises to the surface.
Warm the remaining 1 teaspoon oil in a medium saute pan over medium
heat. Add the mushrooms and shallots. Saute for 5 minutes, or until
the mushrooms are golden. Season with the salt. Remove the pan from
the heat and add the cognac. Carefully ignite the cognac with a long
match. Allow the flame to burn out, then add the wine. Return the pan
to the heat.
Bring to a boil over medium-high heat. Reduce the heat to medium and
simmer for 10 minutes, or until the liquid has reduced by half. Add
the reserved stock and simmer for 5 minutes, or until the sauce is
thick enough to coat the back of a spoon. Stir in the tarragon. Taste
and adjust the seasoning.
Remove the skin from the chicken breasts. Carefully cut the breast
meat from the breast bone and then cut each breast, on the diagonal,
into 2 pieces. Place a divided chicken in the center of each of 4
warm dinner plates.
Or, place Parsleyed Noodles on 4 dinner plates. Top each with a
chicken breast and the mushroom sauce. Sprinkle with the Sauteed
Carrots and Celery Root. Remove and discard the skin from the chicken
before eating.
Yield: 4 servings, 269 Calories, 10 grams of total fat
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW CL9203
Converted by MM_Buster v2.0l.

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