Ingredients Jump to Instructions ↓

  1. 1 cup(s) quick-cooking (10-minute) brown rice

  2. 4 medium skinless, boneless chicken-breast halves

  3. 3 teaspoon(s) chopped fresh tarragon leaves , plus additional sprigs for garnish

  4. Salt and pepper

  5. 4 teaspoon(s) olive oil

  6. 1 small (4 to 6 ounces)

  7. onion

  8. 1/2 cup(s) dry white wine

  9. 2 cup(s) seedless red grapes

  10. 1 cup(s) chicken broth

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs.

  2. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 2 teaspoons chopped tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

  3. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; cover with foil to keep warm.

  4. To same skillet, add remaining 2 teaspoons oil and heat on medium until hot. Add onion and cook 6 minutes or until tender, stirring occasionally. Stir in wine and cook on medium-high 1 minute. Add grapes, broth, and remaining 1 teaspoon tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.

  5. To serve, divide rice evenly among 4 dinner plates; top each with a chicken breast. Spoon grape sauce over chicken; garnish with tarragon sprigs.


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