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fresh - Champagne Fricassee

Source of Recipe

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List of Ingredients

fresh - Champagne Fricassee

1 1/4 lb Boneless chicken breasts
1/8 ts Pepper
1/8 tsp. dried tarragon or 1 ts Finely chopped
1/2 Lemon; juice of
1/4 c Butter
2 Shallots; chopped
1/2 lb Shrimp; cleaned
1 c Light cream
1 Egg yolk
1/4 c Dry champagne
1 ts Salt
Pinch cayenne pepper

Rub chicken with pepper. Sprinkle with tarragon
and lemon juice. Cover and marinate 10 minutes.
Remove chicken from marinade and dry thoroughly.
Cut into 1/2" wide strips. Heat butter in a large
heavy skillet until foamy. Add chicken strips and
cook 4 minutes, turning frequently until evenly
browned. Add shallots and sauté for 1 minute. Add
shrimp to pan and sauté, stirring constantly, for
1 minute. Beat cream with egg yolk; stir into
chicken mixture and heat gently. Do not let sauce
boil. Pour in champagne and continue to reheat
gently, still not allowing sauce to boil. Season
with salt and cayenne pepper. Transfer to serving
dish and serve hot.
Makes 4 servings.


Recipe