chicken breasts, boneless and skinless
fresh tarragon, finely chopped
salt and freshly ground pepper
OPTIONAL TOPPING INGREDIENTS
prosciutto, sliced 1/4" thick
shallots, finely chopped
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.
Cut each chicken breast in half (hamburger style).
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 same directions for the sauce as listed above. Serve with wild rice.