Tarragon Chicken with Grapes

1. 1

   Prepare rice as label directs.

2. 2

   Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 2 teaspoons chopped tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3. 3

   In 12-inch skillet, heat 2 teaspoons oil on medium until hot.

4. 4

   Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

5. 5

   Transfer chicken to platter; cover with foil to keep warm.

6. 6

   To same skillet, add remaining 2 teaspoons oil and heat on medium until hot.

7. 7

   Add onion and cook 6 minutes or until tender, stirring occasionally.

8. 8

   Stir in wine and cook on medium-high 1 minute.

9. 9

   Add grapes, broth, and remaining 1 teaspoon tarragon and heat to boiling.

10. 10

    Cook 5 minutes or until grapes are tender, stirring occasionally.

11. 11

    To serve, divide rice evenly among 4 dinner plates; top each with a chicken breast.

12. 12

    Spoon grape sauce over chicken; garnish with tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.