Ingredients
1/4
cup all purpose flour
4
skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4
tbsp (1/2 stick) unsalted butter, divided
1
cup red muscat grapes or other red grapes, halved, seeded
1/4
cup dry fruity white wine
1
tbsp chopped fresh tarragon
Directions
1.
Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
2.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.
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