This is a great recipe which creates a juicy chicken with a crispy crust. The sauce is so delicious also! (but haven't tried it with the brandy or cognac-keep forgetting to buy it) I found this recipe in Cooks Illustrated.
Heat oil in skillet over med heat. Add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
Turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. Remove chicken from pan and set aside.
Pour off all but 2 tbs of fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
Reduce heat to medium and add shallots, cook until soft (about 1 minute).
Remove pan from heat and add brandy. Let stand until brandy warms slightly, about 10 seconds. Wave a long match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames die.
Add wine. Using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
Add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
While sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
When chicken is done, put on serving dish and cover with tent of foil.
When sauce is done, whisk in butter, one piece at a time until incorporated. Add parsley and tarragon and salt and pepper to taste.