champagne chicken

How To Make champagne chicken

• 1

  Cut chicken into 1/4" wide slices.
• 2

  Melt the butter and olive oil in a large heavy skillet.
• 3

  Saute the chicken for 4 to 5 minutes.
• 4

  Remove the chicken and keep warm.
• 5

  Deglaze the pan with the champagne.
• 6

  Add the cream to the pan.
• 7

  Add the tarragon and reduce the sauce for two minutes.
• 8

  Put the chicken back into the pan and bring just to a simmer.
• 9

  Remove to serving platter.
• 10

  Serve hot with fresh vegetables or over rice or pasta.
• 11

  OR
• 12

  Cut each chicken breast in half (hamburger style).
• 13

  Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• 14

  Saute shallots in butter until tender.
• 15

  Divide shallots equally between the breast halves, spreading evenly over each.
• 16

  Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• 17

  Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• 18

  Chicken is done when it springs back when lightly pressed with finger.
• 19

  Follow the same directions for the sauce as listed above. Serve with wild rice.
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