1- T butter

1- whole bonless skinless chicken breasts, cut in 1/2

2- chopped shallots

2/3 cup champagne

1/4 cup heavy cream

1/8 salt

1- T butter

Place the chicken between 2 sheets of waxed paper & pound light'y till 1/2 inch thick.  Heat butter in large skillet over Med- high heat. Add chicken breast halves & cook about 3 mins on each side, until golden & cooked through.  Remove chicken to a plate, cover & keep warm.  Add the shallots to skillet & cook until translucent.  Pour in champagne & cook over highest heat until is it reduced by half.  Add the cream, salt, & cook until the sauce thickens slighty.  Whisk in the remaining butter.  Serves 2