Categories: Poultry 
      Yield: 6 servings 
  
      3 ea Chicken breast/boned/skinned        2 tb Olive oil 
      2 tb Butter                            1/4 c  Champagne; dry 
    1/2 c  Heavy cream                         3 tb Tarragon; fresh (1 t dry) 
      1 x  Salt & freshly ground pepper        1 x  ----optional ingredients---- 
      6 ea Prosciutto slices/paper thin        3 ea Shallots; finely chopped 
      1 tb Butter or margarine             
  
  *** See instructions at end if using the optional ingredients. Cut chicken 
  into 1/4" wide slices. Melt the butter and olive oil in a large heavy 
  skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep 
  warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the 
  tarragon and reduce the sauce for two minutes. Put the chicken back into 
  the pan and bring just to a simmer. Remove to serving platter. Serve hot 
  with fresh vegetables or over rice or pasta. (I serve this over fettucini, 
  or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half 
  only. Place each half between sheets of waxed paper and pound with a meat 
  tenderizer until about 1/8" thick. Saute shallots in butter until tender. 
  Divide shallots equally between the breast halves, spreading evenly over 
  each. Place one slice of prosciutto on each breast half, fold in half, and 
  secure with toothpicks. Saute about 4 to 5 minutes on each side in the 
  butter and olive oil listed in the original ingredients. Chicken is done 
  when it springs back when lightly pressed with finger. Follow the balance 
  of the instructions listed above for the sauce. Source: The original recipe 
  came from "The Martha Culbertson Cook Booklet" published by Culbertson 
  Winery. The "additional ingredients" modification is my own.