Sauteed Chicken Breasts With Grape Sauce

1. 1

   Remove tenders from chicken breasts and save for another use.

2. 2

   Pound chicken breasts to 1/4 inch thickness.

3. 3

   Place flour in a dish.

4. 4

   Sprinkle chicken with salt and pepper; dredge in the flour to coat.

5. 5

   Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.

6. 6

   Transfer to platter; tent with foil.

7. 7

   Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.

8. 8

   Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.

9. 9

   Add cream; bring to a simmer.

10. 10

    Stir in the tarragon and season with salt and pepper.

11. 11

    Spoon sauce over chicken and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.