Ingredients:
1/4 cup all-purpose flour
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1 tablespoon shallots, minced
1 cup red seedless grapes, halved
1/4 cup dry fruity white wine
2 tablespoons heavy cream
1 teaspoon fresh tarragon, chopped
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.