Chicken With Grapes
|Boned skinned chicken breast halves||24 Ounce (Four 6 Ounce Pieces)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped shallots||1⁄3 Cup (5.33 tbs)|
|Dry white wine/Rose wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Fat skimmed chicken broth||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Grapes||2 Cup (32 tbs), rinsed (Green Or Red)|
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.