Champagne Chicken

Recipe Ingredients

3		Chicken breast/boned/skinned
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
1/4 cup	59ml	Champagne - dry
1/2 cup	118ml	Heavy cream
3 tablespoons	45ml	Tarragon - fresh (1 t dry)
		Salt and freshly ground pepper
		Optional Ingredients
6		Prosciutto slices/paper thin
3		Shallots - finely chopped
1 tablespoon	15ml	Butter or margarine

Recipe Instructions

*** 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 fettuccini, or with a side dish of Fettuccini 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.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.