Champagne Chicken

Name: Champagne Chicken
Yield: 6
Cuisine: Fusion
Ingredients: chicken breasts; olive oil; butter; champagne; heavy whipping cream; tarragon leaves; salt and black pepper; prosciutto; shallots; butter

Yield

6 servings

Prep

35 min

Cook

10 min

Ready

45 min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breasts boned, skinned
2	tablespoons	olive oil
2	tablespoons	butter
¼	cup	champagne dry	*
½	cup	heavy whipping cream
3	tablespoons	tarragon leaves fresh
1	x	salt and black pepper	*
6	slices	prosciutto thinly sliced, optional	*
3	each	shallots finely chopped, optional	*
1	tablespoon	butter or margarine, optional

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breasts boned, skinned
3E+1	ml	olive oil
3E+1	ml	butter
59	ml	champagne dry	*
118	ml	heavy whipping cream
45	ml	tarragon leaves fresh
1	x	salt and black pepper	*
6	slices	prosciutto thinly sliced, optional	*
3	each	shallots finely chopped, optional	*
15	ml	butter or margarine, optional

Directions

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.