4 boneless, skinless chicken breast halves
3 tablespoons butter
1/2 cup chopped shallots
3/4 cup champagne or sparkling wine
1/2 cup heavy cream
1/4 teaspoon salt
1/4 cup chopped chives
Place the chicken breasts flat between two pieces of plastic wrap. Using a meat mallet or other heavy object, pound the chicken until it is 1/2-inch thick. Heat 2 tablespoons butter in a large nonreactive skillet over high heat. Add the chicken and saute.