Chicken Emil
somewhat like Chicken Emil from Rich and Charlie's but not quite

1 3/4 cup heavy cream
1 1/4 cup white chablis wine
1 1/4 cup chicken
1/4 tsp lemon juice
1 tbsp butter
3 shallots, chopped fine

chicken breasts
flour
breadcrumbs
eggs

broccoli
monterrey jack cheese

Melt the butter in a heavy saucepan over low heat. Saute the
shallots in the saucepan, until they are transparent. Add wine, scraping
bottom of pan. Boild and reduce to half. Add stock, boil and reduce to
half. Add lemon juice. Stir in cream, and reduce to around a third 
(sauce should coat back of spoon.) Season with salt+pepper. 

Sometime during this process, bread the chicken breasts (pounded flat) with
flour/egg/crumbs. Pan fry until browned on both sides. Also cook the
broccoli till done, but still firm.

Put a thin layer/slice of cheese on chicken breast, top with broccoli,
and then sauce.



There's still something not quite right about this recipe. It's quite
delicious, but the flavor is fairly different from r&c's sauce.