• ½ oz. dried mushrooms (soak as package directs then chop)

• 3 whole chicken breasts – split, boned, and skinned.

• ¼ cup butter

• 2 T. brandy

• 2 T. finely chopped onion

• ¼ t. finely chopped garlic

• 2 T. flour

• ½ t. meat extract paste

• 1 t. catsup

• 1/8 t. salt

• Dash of cayenne

• 1 cup chicken broth

• ½ cup light cream

• ¼ cup fresh tarragon

• ½ cup sliced fresh mushrooms

• 2 t. tarragon vinegar

Brown chicken breasts in butter.  Flame with brandy before removing chicken
from pan.  Add onion and garlic and dried mushrooms and sauté.  Stir in flour, meat paste until blended.  Then add catsup, salt and cayenne.  Then add broth and 1/3 cup of the cream.  Bring to boil.  Add chicken, fresh tarragon, and fresh
mushrooms.  Simmer covered for 30 minutes.  Remove chicken.  Add remaining cream and vinegar.