How to make it

  • Place chicken breasts between sheets of waxed paper and pound to even 1/2 inch thickness. Peel off paper.
  • Sprinkle chicken breasts with 1 tsp. tarragon, then salt and pepper.
  • Melt butter in heavy medium skillet over medium-high heat.
  • Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.
  • Add shallot and remaining 2 tsp. tarragon to drippings in skillet.
  • Saute over medium-high heat until shallot begins to soften, about 2 minutes.
  • Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper and spoon sauce over chicken

Reviews & Comments 2

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    " It was excellent "
    capedread ate it and said...
    another great recipe cheers
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  • merlin 15 years ago
    I like this recipe especially because I think making the breasts into cutlets will make the dish much more juicy. Sometimes, try as we might, those chicken breasts can be dry. Thanks.
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