Chicken Breasts With Tarragon, Grape, Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Mild in flavor, but very good! I like to double the sauce and serve over couscous or rice. Ingredients:
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 |
Directions:
1. Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
2. Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
3. Melt butter in skillet over medium-high heat.
4. Add chicken and saute until brown and cooked through, about 4 minutes on each side.
5. Transfer to plate and keep warm.
6. Add shallot and remaining tarragon to drippings in skillet.
7. Saute over medium-high heat until shallot begins to soften, about 2 mintues.
8. Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
9. Spoon sauce over chicken and enjoy.
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