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   Ingredients :
6 chicken breasts cut in medium-size pieces
1 cup flour
1 ½ cup dry white wine
1 ½ cup brown beef stock
2 white onions, finely chopped
10 ½ oz (300 g) mushrooms, cut in slices
1 tablespoon butter
1 tablespoon vegetable oil
1 cup brandy
1 cup heavy cream
2 tablespoons tarragon


Dredge chicken pieces in flour and sear them in a hot skillet until golden.

Sauté onion with mushrooms in butter and oil. Add brandy and bring to a boil for 5 minutes or until alcohol evaporates.

Add wine and reduce. Add beef stock, chicken and cream. Cook until chicken is tender and sauce thickens.

Serve with rice, potato gratin or purée.
        6 servings
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