• 4  Tablespoons all purpose flour  
• ½  Tablespoon fresh tarragon  
• 1  Tablespoon fresh parsley  
• 3  Pounds boneless, skinless chicken breasts, cut into ½ inch cubes  
• 1  Tablespoon olive oil  
• 4  Tablespoons butter  
• 1  15 ounce jar pearl onions  
• 1  Pound button mushrooms  
• ½  Pound baby carrots  
• 1  Tablespoon brandy  
• 1  Bottle red Burgundy wine  
• 1  Tablespoon light brown sugar  
•  Salt and pepper to taste  

     Coat chicken in large plastic bag with a mixture of 4 tablespoons flour, tarragon and parsley.
      Heat oil and butter in heavy casserole and sauté onions until browned.
      Add mushrooms and carrots and continue to cook for an additional 3 minutes. Remove vegetables with a slotted spoon.
      Add chicken pieces to sauté pan and brown for about 5 minutes. Add brandy, ignite with a match, shaking casserole until the flames die out.
      Add wine, sugar and seasonings. Bring to a boil, cover and simmer on low for 1 hour.
      Add onions, mushrooms and carrots and continue simmering for an additional 5 minutes.