Chicken Cutlets Veronique

1. 1

   Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness.

2. 2

   Peel off paper.

3. 3

   Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.

4. 4

   Melt butter in heavy medium skillet over medium-high heat.

5. 5

   Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side.

6. 6

   Transfer chicken breasts to plates.

7. 7

   Add shallot and remaining 2 teaspoons tarragon to drippings in skillet.

8. 8

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

9. 9

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

10. 10

    Season sauce with salt and pepper.

11. 11

    Spoon sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.