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Champagne Chicken


      3 skinless boneless chicken breasts
      2 tablespoons butter
      1/2 cup heavy cream
      salt, & freshly ground pepper
      6 slices prosciutto, paper thin
      1 tablespoon butter or margarine
      2 tablespoons olive oil
      1/4 cup Champagne, dry
      3 tablespoons fresh tarragon, (1 t dry)


    Cut chicken into 1/4" 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. (I serve  this over fettuccini, or with a side dish of Fettuccini Alfredo).

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