Chicken Cutlets Veronique |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve couscous and buttered carrots with this main course. Purchase fresh rhubarb tartlets for a seasonal finale. Ingredients:
2 skinless boneless chicken breast halves |
3 teaspoons chopped fresh tarragon |
2 tablespoons (1/4 stick) butter |
1 shallot, chopped |
2/3 cup small green and/or red seedless grapes |
1/2 cup dry white wine |
1/2 cup whipping cream |
Directions:
1. 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.
2. 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.
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