Ingredients

3 chicken breasts; boneless, skinned
2 Tbsp. olive oil
2 Tbsp. butter
1/4 C. champagne; dry
1/2 C. heavy cream
3 Tbsp. fresh tarragon, (1 tsp. dry)
salt and freshly ground pepper

Cooking Instructions

Cut chicken into 1/4-inch 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.
 
 
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