2 pounds boneless, skinless chicken breast halves 2 tablespoons olive oil 2 tablespoons butter 2 medium onions, chopped 3 carrots, sliced 1/4" rounds 1/4 cup sherry 1 cup dry white wine 2 teaspoons dried tarragon 1/2 teaspoon black pepper 1/2 teaspoon salt 1 cup cream 1 egg yolk 1 tablespoon flour 2 tablespoons butter 1/4 pound mushrooms, sliced
Brown chicken in Dutch oven pan with oil and butter. Remove chicken and put onions and carrots into pan and saute in the drippings, stirring for 5 minutes. Return chicken to pan.
Add sherry, wine, tarragon, salt, and pepper. Bring to boil; reduce heat to low. Simmer for 30 minutes. Remove chicken to warm platter (keep warm). Remove vegetables; place in center of chicken platter. Use drippings from chicken to make cream sauce.
In a small bowl, mix cream, egg yolk, and flour with wire whisk. Stir cream mix into pan drippings. Bring to boil until sauce thickens (5-7 minutes).
Saute mushrooms in butter until tender.
Pour sauce over chicken and sprinkle with mushrooms.
462 calories, 25 grams fat, 12 grams carbohydrates, 38 grams proteinper serving. This recipe is low in carbs.