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CHAMPAGNE CHICKEN

Category:    Poultry, Main dishes, Microwave
Yield:6 servings
 
      3 ea Chicken breast/boned/skinned      1/2 c  Heavy cream
      2 tb Olive oil                           3 tb Tarragon, fresh (1 T dry)
      2 tb Butter                              1 x  Salt & freshly ground pepper
    1/4 c  Champagne (Brut or dry)       

----------------------------OPTIONAL INGREDIENTS----------------------------
      6 ea Prosciutto slices/paper thin        1 tb Butter or margarine
      3 ea 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.
 

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