Prep 15 mins
Cook 10 mins
This elegant dish comes together so quickly and easily; it's foolproof, different and delicious.
- 1⁄4 cup all-purpose flour
- 4 boneless skinless chicken breast halves
- 4 tablespoons butter, divided
- 1 tablespoon shallot, minced
- 1 cup red seedless grapes, halved
- 1⁄4 cup dry fruity white wine
- 2 tablespoons heavy cream
- 1 teaspoon fresh tarragon, chopped
- Remove tenders from chicken breasts and save for another use.
- Pound chicken breasts to 1/4 inch thickness.
- Place flour in a dish.
- Sprinkle chicken with salt and pepper; dredge in the flour to coat.
- Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
- Transfer to platter; tent with foil.
- Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
- Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
- Add cream; bring to a simmer.
- Stir in the tarragon and season with salt and pepper.
- Spoon sauce over chicken and serve immediately.
This is a slight variation on Chicken Veronique. It's a great simple recipe with ingredients I always have on hand, except the grapes. I had a huge box of red seedless grapes from Sam's and was looking for ways to use them up, and this was perfect. It's fast, nutritious, all you need is some cooked rice (if you eat carbs) and a veg and it's a meal. We had it with roasted butternut squash cubes (I love that made with grapes, too, but omitted them as we used grapes in the chicken) and some broccoli. If you don't have shallots, any member of the onion family will do. I don't keep fluid cream, but used a bit of the Mexican crema (like creme fraiche) I usually have in the fridge. Kids would also love this dish, and I'd certainly serve it to guests.