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Chicken Breasts with Champagne
1- T butter
1- whole bonless skinless chicken breasts, cut in 1/2
2- chopped shallots
2/3 cup champagne
1/4 cup heavy cream
1/8 salt
1- T butter
Place the chicken between 2 sheets of waxed paper & pound light'y till 1/2 inch thick. Heat butter in large skillet over Med- high heat. Add chicken breast halves & cook about 3 mins on each side, until golden & cooked through. Remove chicken to a plate, cover & keep warm. Add the shallots to skillet & cook until translucent. Pour in champagne & cook over highest heat until is it reduced by half. Add the cream, salt, & cook until the sauce thickens slighty. Whisk in the remaining butter. Serves 2
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