Champagne Chicken
Title: Champagne Chicken
Categories: Chicken
Yield: 6 servings
3 Chicken Breast/Boned/Skinned
1/2 c Heavy Cream
2 tb Olive Oil
3 tb Tarragon, Fresh (1 t Dry)
2 tb Butter
Salt
& Freshly Ground Pepper
1/4 c Champagne, Dry
----------------------------OPTIONAL
INGREDIENTS----------------------------
6 Prosciutto Slices/Paper Thin
1
tb Butter Or Margarine
3 Shallots, Finely Chopped
*** See instructions at end if using the optional
ingredients. ~--------------------------
Cut chicken into 1/4" wide
slices. Melt the butter and olive oil in a large heavy skillet. Saute the
chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan
with the champagne. Add the cream to the pan
.
Add the tarragon and reduce the sauce for two minutes. Put the chicken back
into the pan and bring just to a simmer. Remove to serving platter. 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. Place each half between sheets of waxed paper and
pound with a meat tenderizer until about 1/8" thick. Saute shallots in
butter until tender. Divide shallots equally between the breast halves,
spreading evenly over each. Place one slice of prosciutto on each breast
half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes
on each side in the butter and olive oil listed in the original
ingredients. Chicken is done when it springs back when lightly pressed with
finger. Follow the balance of the instructions listed above for the sauce.