Chicken Breast in Champagne Sauce

Rinse cooled chicken breast and dry. Peel and dice shallots. Cut chicken breast into 2 cm pieces and fry heartily in hot clarified butter, season, remove from frying pan and keep warm. Sauté shallots in the frying fat until translucent, extinguish with sparkling wine and boil until half done. Pour on the whipped cream, add ice-cold butter flakes little by little with a whisk. Season with salt, pepper and lime juice. Garnishes: Boiled potatoes, spinach with pine nuts.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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