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Chicken With Grapes

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  Boned skinned chicken breast halves 24 Ounce (Four 6 Ounce Pieces)
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste

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.

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Chicken With Grapes Recipe