This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

Thank you kindly, sir!
Carol


On Aug 10, 6:25 pm, hahabogus > wrote:
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Breasts, Champagne (-A) LC5.5
>
> 6 half (06 oz) chicken breasts, bnls, sknls
> 6 tbs lemon juice
> black pepper; to taste
> 1/4 cup butter; divided
> 1 tbs olive oil
> 1/4 cup shallots; diced
> 2 clove garlic; minced
> 3/4 cup chicken stock
> 3/4 cup champagne
> 1 1/4 cup heavy cream
> 2 tbs chives; minced
>
> Pound each chicken breast to an even thickness.
>
> Sprinkle each with 1/2 T. of lemon juice and pepper to taste.
>
> In large skillet, melt 2 T. butter, add oil and saute chicken over med-
> high
> heat, about 2 minutes per side, until nicely browned. Remove from pan,
> cover and keep warm.
>
> In same pan, melt remaining 2 T. butter. Saute shallots until
> translucent.
> Add garlic and cook 2 minutes more, scraping up browned bits from the
> bottom of the pan.
>
> Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
> a
> boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
> until thickened. Return chicken to pan and heat through.
>
> Sprinkle with minced chives and serve immediately.
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.82 **