Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Boneless chicken breasts 2 Shallots, chopped
1/8 ts Pepper 1/2 lb Shrimp, cleaned
1 ts Finely chopped fresh 1 c Light cream
-tarragon leaves 1 Egg yolk
-OR- 1/4 c Dry champagne
1/8 ts Dried tarragon 1 ts Salt
1/2 Lemon, juice of Pinch cayenne pepper
1/4 c Butter

Rub chicken with pepper. Sprinkle with tarragon and lemon juice.
Cover and marinate 10 minutes. Remove chicken from marinade and dry
thoroughly. Cut into 1/2" wide strips. Heat butter in a large heavy
skillet until foamy. Add chicken strips and cook 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. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-30-95

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