Champagne Chicken

Ingredients

• 6 boneless skinless chicken breasts
• 6 tablespoons lemon juice, freshly squeezed
• ground pepper, as you like
• 1/4 cup butter, divided
• 1 tablespoon olive oil
• 1/4 cup shallot, diced
• 2 medium garlic cloves, minced
• 3/4 cup chicken stock
• 3/4 cup champagne
• 1 1/4 cups heavy cream
• chives, chopped

Directions

1. 1

   Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.

2. 2

   Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.

3. 3

   In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.

4. 4

   Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.

5. 5

   Return chicken to pan and heat through. Sprinkle with chopped chives.

6. 6

   Serve with white rice, wild rice or spinach fettecini.