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Champagne Fricassee

1-1/4 lb Boneless chicken breasts
1/8 ts Pepper
1/8 tsp. dried tarragon or 1 ts Finely chopped
1/2 Lemon; juice of
1/4 c Butter
2 Shallots; chopped
1/2 lb Shrimp; cleaned
1 c Light cream
1 Egg yolk
1/4 c Dry champagne
1 ts Salt
Pinch cayenne pepper

Rub chicken with pepper. Sprinkle with tarragon and lemon juice. Cover and marinate 10 minutes. Remove chicken from marinade and dry thoroughly. Cut into 1/2" wide strips. Heat butter in a large heavy skillet until foamy. Add chicken strips and cook 4 minutes, turning frequently until evenly browned. Add shallots and saut for 1 minute. Add shrimp to pan and saut, stirring constantly, for 1 minute. Beat cream with egg yolk; stir into chicken mixture and heat gently. Do not let sauce boil. Pour in champagne and continue to reheat gently, still not allowing sauce to boil. Season with salt and cayenne pepper. Transfer to serving dish and serve hot.
Makes 4 servings.