4 (6 oz.) chicken breasts,
3 tablespoons clarified butter,
1 cup dry champagne,
1/2 cup cooking cream (36%),
1 tablespoon fresh tarragon, chopped,
2 tablespoon thinly sliced fennel,
1 tablespoon finely chopped shallots,
1/2 cup all-purpose flour,
salt and pepper to taste.
Recipe: Slice each chicken breast to 3 horizontal slices, and roll them gently between two sheets of plastic wrap, to form scaloppine. Heat the butter in a large heavy pan and saute the chopped shallots and sliced fenne lfor 2 minutes.
Dredge the chicken scaloppine lightly in the flour and saute them for 1 minute on each side, in the pan with the shallots and fennel. Remove the chicken scaloppine and keep them warm. Deglaze the frying pan with the champagne and add the cream one minute later.
Add the tarragon and season the sauce to taste. Return the chicken scallopine to the pan with the champagne butter sauce and simmer until the sauce thickens. Serve the Chicken Scallopine in Champagne Butter Sauce with seasonal vegetables and orzo or grilled polenta.
