Champagne Chicken

Directions

1. Pound chicken breasts to even thickness. Sprinkle with 1 tablespoon lemon juice and pepper to your liking. Melt 1 tablespoon butter and 1 tablespoon olive oil. Sauté, chicken. About 2 minutes on each side until nicely browned. Remove from pan. In the same pan, add 1 tablespoon olive oil and sauté, shallots until translucent. Add garlic, scraping up brown bits from the bottom of the pan. Pour in chicken stock, champagne and the remaining lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minutes until thick. Return chicken to pan and heat through. Sprinkle with chopped chives. Serve with white rice, wild rice or spinach fettuccine.