Champagne Chicken

6 Boneless Skinless Chicken Breast Halves
6 Tablespoons Lemon Juice, Freshly Squeezed
Freshly Ground Pepper, To Taste
1/4 Cup Butter
1 Tablespoon Olivie Oil
1/2 Cup Shallots, Diced
2 Medium Cloves of Garlic, Minced
3/4 Cup Champagne
1 1/4 cups Heavy Cream
2 Tablespoons Chives, Minced

* Pound each chicken breast to an even thickness. Sprinkle each with 1/2 Tablespoon of Lemon Juice and black pepper to taste. (The lemon juice is what makes this dish)

* In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium high heat, for about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.

* In the same pan, melt the remaining 2 tablespoons of butter. Saute shallots until transluscent. Add garlic and cook 2 mins more, scraping up browned bits from bottom of pan.

* Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to a thin glae. Add cream and boil for 6 mins until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately.