Prep 15 mins
Cook 15 mins
Mild in flavor, but very good! I like to double the sauce and serve over couscous or rice.
- 2 boneless skinless chicken breast halves
- 3 teaspoons chopped fresh tarragon
- 3 tablespoons butter
- 1 shallot, chopped
- 2⁄3 cup small red seedless grapes
- 1⁄2 cup dry white wine
- 1⁄2 cup whipping cream
- salt and pepper
- Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
- Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
- Melt butter in skillet over medium-high heat.
- Add chicken and saute until brown and cooked through, about 4 minutes on each side.
- Transfer to plate and keep warm.
- Add shallot and remaining tarragon to drippings in skillet.
- Saute over medium-high heat until shallot begins to soften, about 2 mintues.
- Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
- Spoon sauce over chicken and enjoy.
Loved this. I used white grapes instead of red and it is now a firm favourite of ours.