Champagne Fricassee
1 1/4 lb Boneless chicken breasts
1/8 ts Pepper
1 ts Finely chopped fresh .. tarragon leaves
-=OR=-
1/8 ts Dried tarragon
1/2 Lemon; juice of
1/4 c Butter
2 Shallots; chopped
1/2 lb Shrimp; cleaned
1 c Light cream
1 Egg yolk
1/4 c Dry champagne
1 ts Salt
Pinch cayenne pepper
Rub chicken with pepper. Sprinkle with tarragon and lemon juice. Cover and
marinate 10 minutes. Remove chicken from marinade and dry thoroughly. Cut into
1/2" wide strips. Heat butter in a large heavy skillet until foamy. Add chicken
strips and cook 4 minutes, turning frequently until evenly browned. Add shallots
and sauté for 1 minute. Add shrimp to pan and sauté, stirring constantly, for 1
minute. Beat cream with egg yolk; stir into chicken mixture and heat gently. Do
not let sauce boil. Pour in champagne and continue to reheat gently, still not
allowing sauce to boil. Season with salt and cayenne pepper. Transfer to serving
dish and serve hot.
Makes 4 servings.