Shrimp-Filled Chicken Breasts in Champagne Sauce

Ingredients

• 6  chicken breast boneless skinless
• 1 tablespoon dijon mustard 
• 1.5 teaspoons salt 
• 18 medium shrimp deveined uncooked peeled (26 to 30 count)
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 2  shallots thinly sliced
• 1.5 cups champagne 
• 0.3 cup whipping cream 
• 1 tablespoon summer savory fresh chopped
• 6 sprigs summer savory fresh

Equipment

• frying pan
• plastic wrap
• toothpicks
• rolling pin
• meat tenderizer

Directions

1. 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.
2. 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.
3. In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat.
4. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
5. 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).
6. Remove chicken from skillet to plate; cover and keep warm.
7. Stir cream and remaining 1/2 teaspoon salt into Champagne mixture.
8. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half.
9. Remove from heat. Stir in chopped summer savory.
10. Serve sauce with chicken.
11. Garnish with sprigs of summer savory.