heavy whipping cream
salt and black pepper
thinly sliced, optional
finely chopped, optional
or margarine, optional
Cut chicken into ¼ inch wide slices.
Melt the butter and olive oil in a large heavy skillet.
Sauté 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.
If using optional ingredients: 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.
Sauté 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.
Sauté 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.