3 Chicken breast/boned/skinned
2 tb Butter
1/2 c Heavy cream
Salt & freshly ground pepper
2 tb Olive oil
1/4 c Dry champagne
3 tb Fresh tarragon -OR-
1 ts Dry tarragon
6 sl Prosciutto; paper thin (optional)
3 Shallots; finely chopped (optional)
1 tb Butter (optional)
*** 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.
Recipe by The Martha Culbertson Cook Booklet by Culbertson Winery
