Sauteed Chicken Paillards With Muscat Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
From Bon Appétit October 2005. Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor. Ingredients:
1/4 cup all-purpose flour |
4 boneless skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 pounds) |
4 tablespoons unsalted butter, divided |
1 tablespoon minced shallot |
1 cup red muscat grapes or 1 cup other red grapes, halved, seeded |
1/4 cup dry fruity white wine |
1 tablespoon whipping cream |
1 tablespoon chopped fresh tarragon |
Directions:
1. Place flour in dish.
2. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
3. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side.
4. Transfer to platter; tent with foil.
5. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes.
6. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon.
7. Season with salt and pepper. Spoon over chicken.
|
|