1 tbsp. butter
1 whole boneless, skinless chicken breast, cut in half
2 tbsp. chopped shallots
2/3 c. champagne
1/4 c. heavy cream
1/8 tsp. salt
1 tbsp. butter

Place chicken between 2 sheets of waxed paper and pound lightly until about 1/2 inch thick. Heat butter in a large skillet over medium high heat. Add chicken breast halves and cook about 3 minutes on each side, until golden and cooked through. Remove chicken to a plate; cover and keep warm. Add the shallots to skillet and cook until translucent. Pour in champagne and cook over high heat until it is reduced by about half. Add the cream and salt and cook until the sauce thickens slightly. Whisk in the remaining butter. Arrange chicken on plates and top with the sauce. Serves 2.