Sauteed Chicken Breasts With Grape Sauce - cooking recipe

Ingredients
    1/4 cup all-purpose flour
    4 boneless skinless chicken breast halves
    4 tablespoons butter, divided
    1 tablespoon shallot, minced
    1 cup red seedless grapes, halved
    1/4 cup dry fruity white wine
    2 tablespoons heavy cream
    1 teaspoon fresh tarragon, chopped
Preparation
    Remove tenders from chicken breasts and save for another use.
    Pound chicken breasts to 1/4 inch thickness.
    Place flour in a dish.
    Sprinkle chicken with salt and pepper; dredge in the flour to coat.
    Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
    Transfer to platter; tent with foil.
    Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
    Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
    Add cream; bring to a simmer.
    Stir in the tarragon and season with salt and pepper.
    Spoon sauce over chicken and serve immediately.

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