Ingredients
-
2
-
3
-
3
-
1
-
2/3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Chicken Breasts With Tarragon, Grape, Wine Sauce, Mild in flavor, but very good! I like to double the sauce and serve over couscous or rice , Loved this used white grapes instead of red and it is now a firm favourite of ours , Mild in flavor, but very good! I like to double the sauce and serve over couscous or rice
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Chicken Breasts Between Wax Paper and Pound to Even 1/2 Inch Thickness. |
|
2
Done
|
Peel Off Paper Adnd Sprinkle With 1 Teaspoon of Tarragon and Salt and Pepper to Taste. |
|
3
Done
|
Melt Butter in Skillet Over Medium-High Heat. |
|
4
Done
|
Add Chicken and Saute Until Brown and Cooked Through, About 4 Minutes on Each Side. |
|
5
Done
|
Transfer to Plate and Keep Warm. |
|
6
Done
|
Add Shallot and Remaining Tarragon to Drippings in Skillet. |
|
7
Done
|
Saute Over Medium-High Heat Until Shallot Begins to Soften, About 2 Mintues. |
|
8
Done
|
Add Grapes, Wine and Cream and Bring to a Boil Until Sauce Thickens Enough to Coat Spoon, About 5 Minutes. |
|
9
Done
|
Spoon Sauce Over Chicken and Enjoy. |
