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    CHAMPAGNE CHICKEN


    Source of Recipe


    MY RECIPE FILE


    Recipe Introduction


    VERY NICE DISH TO SERVE WITH FRESH VEGETABLES OR OVER RICE, PASTA


    List of Ingredients


    • 3 POUNDED CHICKEN BREAST
    • 2 TBP OLIVE OIL
    • 2 TBP BUTTER
    • 1/4 CUP CHAMPAGNE
    • 1/2 CUP HEAVY CREAM
    • 3 TBP FRESH TARRAGON
    • 6 THIN SLICED PROSCIUTTO
    • 3 MINCED SHALLOTS
    • 1 TBP BUTTER
    • SALT
    • PEPPER


    Instructions


    1. CUT BREASTS IN HALF. PLACE PROSCIUTTO SLICE ON EACH ONE. POUNDED PROSCIUTTO IN TO CHICKEN LIGHTY.
    2. MELT BUTTER AND OIL IN LARGE SKILLET. SAUTE CHICKEN FOR 4-5 MINUTES. REMOVE AND KEEP WARM
    3. SAUTE SHALLOTS UNTIL TENDER. DEGLAZE PAN WITH CHAMPAGNE.ADD THE CREAM TO THE PAN. ADD THE TARRAGON AND REDUCE THE SAUCE FOR TWO MINUTES.
    4. RETURN CHICKEN BACK TO THE PAN AND BRING TO A SIMMER. SERVE.


    Final Comments


    I USUALLY SERVE THIS WITH A SIDE OF FETTUCINE ALFREDO
 

 

 

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