champagne chicken

How To Make champagne chicken

• Step 1
  Cut chicken into 1/4" wide slices.
• Step 2
  Melt the butter and olive oil in a large heavy skillet.
• Step 3
  Saute the chicken for 4 to 5 minutes.
• Step 4
  Remove the chicken and keep warm.
• Step 5
  Deglaze the pan with the champagne.
• Step 6
  Add the cream to the pan.
• Step 7
  Add the tarragon and reduce the sauce for two minutes.
• Step 8
  Put the chicken back into the pan and bring just to a simmer.
• Step 9
  Remove to serving platter.
• Step 10
  Serve hot with fresh vegetables or over rice or pasta.
• Step 11
  OR
• Step 12
  Cut each chicken breast in half (hamburger style).
• Step 13
  Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• Step 14
  Saute shallots in butter until tender.
• Step 15
  Divide shallots equally between the breast halves, spreading evenly over each.
• Step 16
  Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• Step 17
  Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• Step 18
  Chicken is done when it springs back when lightly pressed with finger.
• Step 19
  Follow the same directions for the sauce as listed above. Serve with wild rice.
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