Champagne Chicken

Source: Christine Lund Further Processing Plant
Cook Time: Number of Servings:

 4-6 Whole EdenValley Boneless Breasts, skinned
 1 small bunch Shalots
 1/4 Cup Lemon Juice
 Dash Salt
 Dash Pepper
 2 Cups Champagne
 2 Separated Egg Yolks
 1 Cup Table Cream
 1/4-1/2 Cup Butter

Instructions:
Marinate chicken breasts in lemon juice and 1/2 cup of
champagne with salt and pepper to taste for 1 hour.  Fry
shallots in a pan with some  butter on medium heat.  When
shallots are cooked place in a bowl for later.  When shallots
are removed add 1/2 of the remaining butter.  Melt.  Add 1/2 of
the chicken and cook for 5 minutes on one side.  Cook for five
minutes on second side. Remove from pan and place on
platter in warmed oven.  Add remaining butter to pan and melt.

Cook the remainder of chicken as before.  Once cooked place
with other chicken on platter.  Drain all juices into the pan. Add
the shallots and champagne.  Bring to a boil and reduce
mixture to 1 cup.  Add cream to mixture carefully.  Do not let
mixture come back to a boil!  Mix well.  When mixture is
almost boiling mix your egg yolks in a bowl with some of your
mixture, then add this into the pan, whisk until thickened (but
do not boil).

Serve with vegetables and rice.