Ingredients
6
boneless skinless chicken breasts
1
tablespoon Dijon mustard
1 1/2
teaspoons salt
18
medium (26 to 30 count) uncooked deveined peeled shrimp
2
tablespoons butter
2
tablespoons olive oil
2
shallots, thinly sliced
1 1/2
cups Champagne
1/4
cup whipping cream
1
tablespoon chopped fresh summer savory leaves
6
sprigs fresh summer savory
Preparation
Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
Serve sauce with chicken. Garnish with sprigs of summer savory.
