Chicken With Champagne Cream Sauce

• 2 chicken breasts
• 2 shallots, chopped
• 1/4 - 1/2 cup butter
• 1/4 - 1/2 bottle Champagne, or other sparkling wine
• 1/2 - 1 cup of chicken broth
• 1/2 - 1 cup heavy cream
• 1/2 teaspoon piment d'espelette (or other pepper spice, cayenne would probably work well)
• 1/2 teaspoon tarragon
• Optional:
• 4 oz. mushrooms, sauteed in butter
• 2 cloves garlic, chopped

1. - Melt about 1/4 cup butter in a skillet large enough to hold the chicken
2. - When the butter is melted add shallots (and garlic if you like) and brown.
3. - Add the rest of the butter, then the chicken and brown, about 2 minutes per side.
4. - Pour in the sparkling wine and chicken broth, add a pinch of the tarragon and piment d'espelette and cook for 15 - 20 minutes, as necessary. OR cook for 5 to 10 minutes and finish on the BBQ.
5. - Remove the chicken, cover and keep warm. Add the cream to the pan along with the rest of the tarragon and piment, bring to a boil and cook to reduce the sauce.
6. - In the meantime, saute the mushrooms.
7. - When the sauce has reduced, stir in the mushrooms.
8. - Return chicken to pan to heat and coat with sauce, then transfer to serving plates.
9. - Pour sauce over chicken (and sides if you like, it's delicious over potatoes) and serve!

chicken breasts, shallots, butter, sparkling wine, chicken broth, heavy cream, piment despelette, tarragon, mushrooms, garlic

Taken from www.epicurious.com/recipes/member/views/chicken-with-champagne-cream-sauce-50000889 (may not work)