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.

Makes 8 servings.