| 1 | *** see instructions at end if using the optional ingredients. |
| 2 | Cut chicken into ? 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. |
