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
1Cut chicken into 1/4" wide slices.
2Melt the butter and olive oil in a large heavy skillet.
3Saute the chicken for 4 to 5 minutes.
4Remove the chicken and keep warm.
5Deglaze the pan with the champagne.
6Add the cream to the pan.
7Add the tarragon and reduce the sauce for two minutes.
8Put the chicken back into the pan and bring just to a simmer.
9Remove to serving platter.
10Serve hot with fresh vegetables or over rice or pasta.
12Cut each chicken breast in half (hamburger style).
13Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
14Saute shallots in butter until tender.
15Divide shallots equally between the breast halves, spreading evenly over each.
16Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
17Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
18Chicken is done when it springs back when lightly pressed with finger.
19Follow the same directions for the sauce as listed above. Serve with wild rice.