Champagne Chicken

Ingredients

• Servings: 6
• 3 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup champagne, dry
• 1/2 cup heavy cream
• 3 tablespoons tarragon, fresh (1 tsp dry)
• salt & freshly ground black pepper
• 6 slices prosciutto (paper thin slices)
• 3 shallots, finely chopped
• 1 tablespoon butter or 1 tablespoon margarine (butter preferred)

Recipe

• 1 *** see instructions at end if using the optional ingredients.
• 2 cut chicken into 1/4" wide slices.
• 3 melt the butter and olive oil in a large heavy skillet.
• 4 saute the chicken for 4 to 5 minutes.
• 5 remove the chicken and keep warm.
• 6 deglaze the pan with the champagne.
• 7 add the cream to the pan.
• 8 add the tarragon and reduce the sauce for two minutes.
• 9 put the chicken back into the pan and bring just to a simmer.
• 10 remove to serving platter.
• 11 serve hot with fresh vegetables or over rice or pasta. (i serve this over fettucini, or with a side dish of fettucini alfredo). *** cut chicken breasts in half only.
• 12 place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• 13 saute shallots in butter until tender.
• 14 divide shallots equally between the breast halves, spreading evenly over each.
• 15 place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• 16 saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• 17 chicken is done when it springs back when lightly pressed with finger.
• 18 follow the balance of the instructions listed above for the sauce.