Instructions: 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.

Serves 4-6 people.

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