Susan,IL (2:52:19 PM) :

Chicken Breasts in Champagne Sauce
Recipe By : Susan Wilson~~Tried & True
Serving Size : 4

2 chicken breasts
salt and pepper -- to taste
flour -- to coat
4 tablespoons clarified butter
2 shallot -- finely chopped
1 cup brut champagne
3/4 cup heavy cream
chopped parsley or truffles -- for garnish

1. Season chicken breasts with salt and pepper and dredge lightly in flour. Heat clarified butter in saute pan and cook breasts over medium-high heat until lightly browned. Remove breasts from pan and reserve.

2 Cook shallots until just softened slightly in pan with butter left from cooking chicken. Pour off extra butter and deglaze pan with Champagne. Reduce liquid by half, then add cream. Place breasts in sauce and continue cooking about 7 minutes or until chicken springs back lightly when touched with finger. Turn breasts once while cooking.

3. Arrange breasts on warm platter and strain remaining sauce over them. sprinkle with chopped parsley or truffles.