Champagne Chicken

This Italian main features Chicken breast/boned/skinned 2 tablespoon Olive oil, Butter 1/4 c Champagne; dry, Heavy cream 3 tablespoon Tarragon; fresh (1 t dry, Salt & freshly ground pepper 1 x ----optional ingredients----, Prosciutto slices/paper thin 3 ea Shallots; finely chopped. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 707.6

Description

This Italian main features Chicken breast/boned/skinned 2 tablespoon Olive oil, Butter 1/4 c Champagne; dry, Heavy cream 3 tablespoon Tarragon; fresh (1 t dry, Salt & freshly ground pepper 1 x ----optional ingredients----, Prosciutto slices/paper thin 3 ea Shallots; finely chopped. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

3 whole Chicken breast/boned/skinned
2 tablespoons Olive oil
2 tablespoons Butter
1/4 cups Champagne; dry
1/2 cups Heavy cream
3 tablespoons Tarragon; fresh (1 t dry)
1 Salt & freshly ground pepper
1 x ----optional ingredients----
6 whole Prosciutto slices/paper thin
3 whole Shallots; finely chopped
1 tablespoons Butter or margarine

Directions

1
See instructions at end if using the optional ingredients.
2
Cut chicken into 1/4" wide slices.
3
Melt the butter and olive oil in a large heavy skillet.
4
Saute the chicken for 4 to 5 minutes.
5
Remove the chicken and keep warm.
6
Deglaze the pan with the champagne.
7
Add the cream to the pan.
8
Add the tarragon and reduce the sauce for two minutes.
9
Put the chicken back into the pan and bring just to a simmer.
10
Remove to serving platter.
11
Serve hot with fresh vegetables or over rice or pasta.
12
(I serve this over fettucini, or with a side dish of Fettucini Alfredo).
13
Cut chicken breasts in half only.
14
Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
15
Saute shallots in butter until tender.
16
Divide shallots equally between the breast halves, spreading evenly over each.
17
Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
18
Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
19
Chicken is done when it springs back when lightly pressed with finger.
20
Follow the balance of the instructions listed above for the sauce.
21
came from "The Martha Culbertson Cook Booklet"

Nutrition Facts

Servings 6

Amount Per Serving
Calories 707.6kcal

% Daily Value *
Total Fat 33.5g52%
Saturated Fat 15.6g78%
Cholesterol 195.4mg66%
Sodium 2591.9mg108%
Total Carbohydrate 18.9g7%
Dietary Fiber 6.2g25%
Sugars 1.7g
Protein 84.5g169%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breastbonedskinned, butter, champagne, chicken, chopped, cream, dry, finely, fresh, freshly, ground, heavy, ingredients, italian, main, margarine, oil, olive, optional, pepper

Read it online: https://www.chefs-mate.com/recipe/champagne-chicken/