Chicken Breasts With Tarragon, Grape, Wine Sauce

1. 1

   Place chicken breasts between wax paper and pound to even 1/2 inch thickness.

2. 2

   Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.

3. 3

   Melt butter in skillet over medium-high heat.

4. 4

   Add chicken and saute until brown and cooked through, about 4 minutes on each side.

5. 5

   Transfer to plate and keep warm.

6. 6

   Add shallot and remaining tarragon to drippings in skillet.

7. 7

   Saute over medium-high heat until shallot begins to soften, about 2 mintues.

8. 8

   Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.

9. 9

   Spoon sauce over chicken and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.