Title: Champagne Chicken
Categories: Poultry
Yield: 6 Servings
| 3 | | Chicken breast/boned/skinned |
| 2 | tb | Butter |
| 1/2 | c | Heavy cream |
| | | Salt & freshly ground pepper |
| 6 | | Prosciutto slices/paper thin |
| 1 | tb | Butter or margarine |
| 2 | tb | Olive oil |
| 1/4 | c | Champagne; dry |
| 3 | tb | Tarragon; fresh (1 t dry) ---optional ingredients---- |
| 3 | | Shallots; finely chopped |
*** See instructions at end if using the optional ingredients. 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. (I serve this over fettucini,
or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half
only. 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 balance
of the instructions listed above for the sauce. Source: The original recipe
came from "The Martha Culbertson Cook Booklet" published by Culbertson
Winery. The "additional ingredients" modification is my own.