Prep 15 mins
Cook 12 mins
From Bon Appétit October 2005. Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor.
- 1⁄4 cup all-purpose flour
- 4 boneless skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 pounds)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon minced shallot
- 1 cup red muscat grapes or 1 cup other red grapes, halved, seeded
- 1⁄4 cup dry fruity white wine
- 1 tablespoon whipping cream
- 1 tablespoon chopped fresh tarragon
- Place flour in dish.
- Sprinkle chicken with salt and pepper. Dredge in flour to coat.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté 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; sauté, stirring occasionally, 2 minutes.
- Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon.
- Season with salt and pepper. Spoon over chicken.