Double top-posting.......I think it sounds great as well. Yummy!

kili

Damsel in dis Dress wrote:
> 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 **