4 (6 oz. each) boneless and skinless chicken breasts;
3 tablespoons clarified butter;
1 cup dry champagne;
1/2 cup whipping cream;
1 tablespoon fresh tarragon, chopped;
2 tablespoons 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 fennel for 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 Scaloppine with seasonal vegetables and orzo or grilled polenta.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.