Chicken Cutlets Veronique - cooking recipe

Ingredients

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons butter
1 shallot, chopped
2/3 cup small green seedless grapes or 2/3 cup red seedless grapes (or both)
1/2 cup dry white wine
1/2 cup whipping cream

Preparation

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; saute 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.
Saute 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.