Directions:
- Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.
- Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1234.81 Kcal (5170 kJ) | ||
| Calories from fat | 971.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.97g | 166% | |
|---|---|---|---|
| Cholesterol | 415.49mg | 138% | |
| Sodium | 795.04mg | 33% | |
| Potassium | 977.47mg | 21% | |
| Total Carbs | 12.76g | 4% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 50.8g | 102% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 93.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 249.31 Kcal (1044 kJ) | ||
| Calories from fat | 196.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.8g | 166% | |
|---|---|---|---|
| Cholesterol | 83.89mg | 138% | |
| Sodium | 160.52mg | 33% | |
| Potassium | 197.35mg | 21% | |
| Total Carbs | 2.58g | 4% | |
| Sugars | 1.06g | 21% | |
| Dietary Fiber | 0.35g | 7% | |
| Protein | 10.26g | 102% | |
| Vitamin C | 1mg | 9% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.2mg | 5% | |
| Calcium | 18.8mg | 9% | |
* 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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