Chicken With Grapes Recipe
Ingredients
| 4 boned, skinned chicken breast halves (5 to 6 oz. each) | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Shallots | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup dry white or rose wine | ||
| Whipping cream | 1/3 Cup (16 tbs) | |
| 1/4 cup fat-skimmed chicken broth | ||
| Tarragon leaves | 1 Tablespoon, chopped | |
| 2 cups red or green grapes rinsed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place breast halves between sheets of plastic wrap. With a flat mallet, gently but firmly pound breasts to 1/4 inch thick. Coat chicken with flour, shake off excess, and lay in a single layer on plastic wrap.
2. In a nonstick 10- to 12-inch frying pan over medium-high heat, melt 1/2 the butter. Fill pan with chicken; without overlapping, add more as pieces shrink, using about 1/2 the chicken. Cook, turning as needed, until chicken is lightly browned on each side and no longer pink in center (cut to test), 3 to 4 minutes total. Transfer to a platter and keep warm. Add remaining butter and chicken and repeat step to brown all the pieces.
3. Add shallots to pan; stir until limp, 1 to 2 minutes. Add wine, cream, broth, and chopped tarragon. Boil over high heat, stirring often, until reduced to 2/3 cup, 2 to 3 minutes.
4. Add grapes and shake pan often until fruit is hot, about 1 minute. Pour sauce over chicken. Add salt and pepper to taste. Garnish with tarragon sprigs.
2. In a nonstick 10- to 12-inch frying pan over medium-high heat, melt 1/2 the butter. Fill pan with chicken; without overlapping, add more as pieces shrink, using about 1/2 the chicken. Cook, turning as needed, until chicken is lightly browned on each side and no longer pink in center (cut to test), 3 to 4 minutes total. Transfer to a platter and keep warm. Add remaining butter and chicken and repeat step to brown all the pieces.
3. Add shallots to pan; stir until limp, 1 to 2 minutes. Add wine, cream, broth, and chopped tarragon. Boil over high heat, stirring often, until reduced to 2/3 cup, 2 to 3 minutes.
4. Add grapes and shake pan often until fruit is hot, about 1 minute. Pour sauce over chicken. Add salt and pepper to taste. Garnish with tarragon sprigs.
Chef
