Champagne Chicken

• 6 boneless skinless chicken breast halves
• 6 tablespoons lemon juice freshly squeezed
• freshly ground pepper to taste
• 1/4 cup butter divided
• 1 tablespoon olive oil
• 1/4 cup shallots diced
• 2 cloves garlic mediums, minced
• 3/4 cup chicken stock
• 3/4 cup champagne
• 1 1/4 cups heavy cream
• 2 tablespoons chives minced

1. Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
2. In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned.
3. Remove from pan, cover and keep warm.
4. In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up brown bits from the bottom of the pan.
5. Pour in chicken stock, champagne and remaining 3 tablespoons of lemon juice. Bring to a boil and cook to reduce to a thin glaze.
6. Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately.

chicken, lemon juice freshly squeezed, freshly ground pepper, butter, olive oil, shallots, garlic, chicken stock, champagne, heavy cream, chives

Taken from www.yummly.com/recipe/Champagne-Chicken-1650462 (may not work)