4 to 8 skinless chicken breasts
2 tbsp olive oil
4 tbsp butter
6 green onions
2 pared carrots, sliced thinly
1/4 cup brandy
1 cup dry white wine
thyme, basil, summer savory
1/2 tsp salt
1/8 tsp pepper
1 cup half & half
1 egg yolk
1 tbsp flour
4 ounces mushrooms, sliced thinly
1 recipe Fresh Pasta
Heat oil and 2 tablespoons butter in heavy pan. Add chicken and sauté until brown. Remove chicken. To pan drippings, add the green onion and carrots. Sauté, stirring for about 5 minutes, or until golden. Return chicken to pan; heat. When hot, heat brandy in a ladle; ignite. Pour, flaming, over chicken. Add wine, herbs and seasonings. Bring to boiling; reduce heat and simmer gently, covered, for 30 minutes. Remove chicken and keep warm. Strain drippings, discarding the vegetables. Return drippings to pan.
In a small bowl, combine the half & half, egg yolk, and flour; whisk well. Stir into the drippings; bring just to boiling, stirring. Add more wine if sauce seems too thick.
Meanwhile, sauté mushrooms in remaining 2 tablespoons butter for 5 minutes, until tender. Cook pasta.
Place chicken on bed of hot, fresh fettucini. Spoon the sauce over the chicken; garnish with mushrooms. Serves 4 to 8, depending on how much chicken was used.