CHAMPAGNE CHICKEN

Servings: 6
Ingredients:

3 ea Chicken breast/boned/skinned
2 T  Olive oil
2 T  Butter
1/4 c  Champagne; dry
1/2 c  Heavy cream
3 T  Tarragon; fresh (1 t dry)
1 x  Salt and freshly ground pepper
1 x  ----optional ingredients----
6 ea Prosciutto slices/paper thin
3 ea Shallots; finely chopped
1 T  Butter or margarine

*** 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. Source:
The original recipe came from ‘The Martha Culbertson Cook Booklet’
published by Culbertson Winery. The ‘additional ingredients’
modification is my own.

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