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.
