• 2servings

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Nutrition Info . . .

VitaminsB2, D, P
MineralsSilicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 skinless boneless chicken breast halves

  2. 3 teaspoons chopped fresh tarragon

  3. 2 tablespoons (1/4 stick) butter

  4. 1 shallot, chopped

  5. 2/3 cup small green and/or red seedless grapes

  6. 1/2 cup dry white wine

  7. 1/2 cup whipping cream

Instructions Jump to Ingredients ↑

  1. Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut
 until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates. Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.


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