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Champagne Chicken















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


3 each chicken breasts
boned, skinned
30 ml olive oil
30 ml butter
59 ml champagne
118 ml heavy whipping cream
45 ml tarragon leaves
1 x salt and black pepper
6 slices prosciutto
thinly sliced, optional
3 each shallots
finely chopped, optional
15 ml butter
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 23673% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 82mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 29g
Vitamin A 12% Vitamin C 3%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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