Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.32 Kcal (2417 kJ) | ||
| Calories from fat | 303.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.7g | 52% | |
|---|---|---|---|
| Cholesterol | 218.34mg | 73% | |
| Sodium | 784.95mg | 33% | |
| Potassium | 955.46mg | 20% | |
| Total Carbs | 12.76g | 4% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 49.89g | 100% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 5% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 143.05 Kcal (599 kJ) | ||
| Calories from fat | 75.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 52% | |
|---|---|---|---|
| Cholesterol | 54.1mg | 73% | |
| Sodium | 194.49mg | 33% | |
| Potassium | 236.74mg | 20% | |
| Total Carbs | 3.16g | 4% | |
| Sugars | 1.3g | 21% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 12.36g | 100% | |
| Vitamin C | 1.3mg | 9% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 5% | |
| Calcium | 17.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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