Ingredients for Chicken Breasts With Tarragon Grape Wine Sauce
- Boneless Skinless Chicken Breast Halves
- Fresh Tarragon
- 2 tablespoons butter
- 1 shallot, minced
- Red Seedless Grapes
- Dry White Wine
- Whipping Cream
- Salt and freshly ground black pepper to taste
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How to Make Chicken Breasts With Tarragon Grape Wine Sauce
- Place each chicken breast between two sheets of wax paper. Using a meat mallet, gently pound each breast to an even 1/2-inch thickness.
- Remove wax paper and sprinkle both sides of each chicken breast with 1 teaspoon of chopped tarragon, salt, and pepper.
- Melt butter in a large skillet over medium-high heat.
- Add chicken breasts to the skillet and sauté for 4-5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Transfer chicken to a plate and keep warm.
- Add the minced shallot and the remaining 1 teaspoon of chopped tarragon to the skillet with the chicken drippings.
- Sauté for 2 minutes, or until the shallot begins to soften.
- Add the halved grapes, white wine, and heavy cream to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
- Spoon the sauce generously over the chicken breasts. Serve immediately over cooked couscous or rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
35g
Fat
125g
Carbs
5g
