Champagne Chicken Fricassee

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#124629

serves/makes:

ready in:
under 30 minutes

ingredients

1 1/4 pound boneless chicken breasts
1/8 teaspoon pepper
1/8 teaspoon dried tarragon
1/2 lemon, juice of
1/4 cup butter
2 shallots, chopped
1/2 pound shrimp, cleaned
1 cup light cream
1 egg yolk
1/4 cup dry champagne
1 teaspoon salt
1 pinch cayenne pepper

directions

Rub chicken with pepper. Sprinkle with tarragon and lemon juice. Cover and marinate for 10 minutes.

Remove chicken from marinade and dry thoroughly. Cut into 1/2-inch wide strips.

Heat butter in a large heavy skillet until foamy. Add chicken strips and cook for 4 minutes, turning frequently until evenly browned.

Add shallots and saute for 1 minute. Add shrimp to pan and saute, stirring constantly, for 1 minute. Beat cream with egg yolk. Stir into chicken mixture and heat gently. Do not let sauce boil.

Pour in champagne and continue to reheat gently, still not allowing sauce to boil. Season with salt and cayenne pepper.

Transfer to serving dish and serve hot.