Recipe by Julesong
This is one of my adopted recipes. It looks like a dish my family and I would really enjoy, so I hope to make it and edit it in the future.
Top Review by LastBaron
Poorly written instructions and, as indicated, the "chef" has not even bothered to try this herself. That is very bad - never post anything without trying it first. Please correct the "optional ingredients" - what are they? F for Failure.
- 3 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1⁄4 cup champagne, dry
- 1⁄2 cup heavy cream
- 3 tablespoons tarragon, fresh (1 tsp dry)
- salt & freshly ground black pepper
- 6 slices prosciutto (paper thin slices)
- 3 shallots, finely chopped
- 1 tablespoon butter or 1 tablespoon margarine (butter preferred)
Directions See How It's Made
- *** 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.